Beetroot, rocket, persian fetta and walnut salad
Two medium beetroot
Two handfuls of rocket leaves
1/2 cup walnuts
100g persian fetta
for the dressing
1 medium lemon, juiced
1/2 cup olive oil
1 tsp dijon or grain mustard
1/2 tsp honey
I make this salad on a serving platter rather than in a bowl, the ingredients are layered.
Wrap beetroot in foil and roast in 180C oven til tender (about an hour and a half)
Allow to cool and then peel with your finger tips (just give the skin a little push and it will peel away)
Give the rocket a rinse and drain. Place in a mixing bowl.
Toast the walnuts in a dry hot pan (you don't need to use any oil, the oil from the nuts is enough. Keep tossing them, they burn easily). Remove from pan, allow to cool and then roughly chop.
Slice the beetroot into slices 1/2cm in thickness and place in a separate mixing bowl to the rocket.
Make the dressing by adding the lemon juice of 1 medium size lemon to a jar, 1/2 cup of olive oil, 1 tsp of dijon or grain mustard and half a teaspoon of honey. Shake until mixed, taste and adjust flavours to your liking.
Then, in the separate bowls dress the beetroot and the rocket.
Scatter 5 or 6 beetroot slices across a serving plate, then scatter with rocket, half the walnuts, dot with half the fetta and then repeat the layer.
Splash a touch more dressing over the top and your salad is done.