Description
A quick and refreshing salad featuring peppery rocket (arugula), sweet canned beetroot, crunchy walnuts, and creamy feta cheese, all brought together with a simple homemade balsamic dressing.
Ingredients
Scale
Salad
- 250 g / 8 oz canned baby beetroot, halved or quartered if large
- 120 g / 4 oz baby rocket (arugula) leaves
- 60 g feta cheese (preferably Danish or Greek), or goat cheese
- 3 tbsp walnuts, lightly crushed
Dressing
- 2 1/2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (ordinary, not aged or glazed)
- 1 tbsp honey
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Prepare dressing: Combine extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper in a jar. Shake well, using a spoon to break up the honey if needed to ensure it mixes properly. Adjust salt according to your taste preferences.
- Arrange rocket: Place the baby rocket leaves in a serving bowl as the base of the salad.
- Add beetroot: Scatter the halved or quartered baby beetroot evenly over the rocket. There is no need to toss since the beetroot’s weight will help distribute it throughout the leaves.
- Add cheese and walnuts: Crumble the feta cheese over the salad and sprinkle the lightly crushed walnuts on top for texture and flavor contrast.
- Dress and serve: Drizzle the prepared balsamic dressing evenly over the salad just before serving to keep the leaves fresh and crisp.
Notes
- Use good quality canned beetroot for the best texture and flavor.
- You can substitute goat cheese if feta is unavailable; both add a creamy, tangy element.
- Lightly crushing the walnuts enhances their nuttiness and texture.
- The dressing can be adjusted with more honey or vinegar depending on your sweetness or acidity preference.
- Serve immediately after dressing to avoid wilting of the rocket leaves.
