beetroot, rocket, persian fetta and walnut salad

One of the fun challenges that comes with growing your own vegetables is coming up with ideas of what to create with bumper crops. All you veggie gardeners who have rocket and beetroot aplenty, I hope this recipe becomes a favorite to add to your collection. And even if you aren't growing your own veggies, get your hands on some rocket and beetroot and I am sure you will enjoy it too! This simple salad is basically four beautiful ingredients that come together to create a delicious lunch or dinner with a contrast of colours and textures and brimming with seasonal, wholefood goodness.  I love the reference to beetroot in Stephanie Alexander's Cook's Companion, as "the bossy vegetable" in the kitchen due to its striking colour that stains all that come into contact with it. We ate this for dinner tonight with roast chicken, it would work equally well with lentils in it. Enjoy!

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.