Roast Beetroot, Feta and Blackberry Salad
By OcadoLife
Published on 08 December 2021
Sweet beetroot loves to take on sharp ingredients like goat’s cheese and seasonal blackberries. Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 2 slices of sourdough, crusts removed, cut into 1cm cubes
- 1 drizzle of raspberry dressing, to taste
- 1 handful of fresh dill
- 300 g of raw beetroot, peeled and very thinly sliced
- 3 tbsp of olive oil
- 10 g of thyme stalks, leaves picked
- 400 g of feta
- 1 lemon, zest only
- 1 bag of salad leaves, to serve
- 150 g of blackberries
- 50 g of walnuts
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Lay a large piece of tin foil over a large roasting tin (this will eventually be gathered up into a parcel). Add the beetroot slices, olive oil, thyme and some black pepper. Mix together until coated, and spread out into an even layer.Step 2
Lay the feta on top (in one piece) and sprinkle over the lemon zest. Wrap the foil up into a tight parcel, then place the roasting tin into the oven for 20 mins.Step 3
Put the walnuts and cubed sourdough onto another baking tray. Drizzle over the oil and season. Place in the oven underneath the beetroot parcel and bake for 10-15 mins until golden brown, turning occasionally. Set aside once done.Step 4
On a large serving platter, spread out the salad leaves. Top with the roast beets and add the feta, breaking into chunks as you go. Tuck the blackberries in, and scatter the walnuts and croutons.Step 5
Finally, drizzle over the dressing to add tang, sprinkle some fresh dill fronds and then serve.