From the Pantry: Easy Roasted Beetroot Salad with Walnuts, Rocket & Feta

We are keen cooks at B&B, and always make the most of seasonal ingredients. We’ll be sharing regular journal posts with recipes from our kitchens – simple, wholesome and just the sort of good, honest food we enjoy cooking at home. There’s something quietly lovely about a dish that feels both wholesome and a little indulgent. This roasted beetroot salad is exactly that—full of colour, texture and flavour, and just the right balance of simplicity and considered detail.

We used fresh beetroot from a local organic grower just five miles down the road—roasted gently until tender, then layered with creamy feta, walnuts, and a scattering of pumpkin seeds over a bed of peppery rocket. Finished with a homemade dressing, it’s the kind of salad that feels equally at home at a weekend lunch or a midweek supper.

We served it with roast chicken breast, seasoned simply with salt and pepper, but it’s a wonderfully versatile dish. Try it alongside grilled pork chops, sweet roasted potatoes, a slice of homemade pizza, or enjoy it just as it is, with a glass of something crisp.

Ingredients

Generous handful of rocket
3- 4 fresh beetroot
Handful of walnuts
Feta cheese
Pumpkin seeds

For the dressing:
3 tbsp Olive Oil
1 tsp Wholegrain mustard
1 tsp Vinegar
1 tsp Honey
Crushed walnuts
Sea salt and cracked black pepper to taste

Method
Prepare the beetroot
Wash the beetroot gently, leaving the skins on, and roast whole in a medium oven until tender — around 45–60 minutes depending on size. Once cool enough to handle, rub off the skins and slice into wedges or rounds.

Make the dressing
In a bowl, mix together the olive oil, balsamic vinegar, honey and wholegrain mustard and crushed walnuts. Season generously with sea salt and black pepper. Taste and adjust to your liking. Add the beetroot and mix well.

Assemble the salad
On a large serving plate or platter, layer the rocket leaves, followed by the roasted beetroot. Scatter over the walnuts, pumpkin seeds, and crumbled feta.

Dress and serve
Finish with a final crack of black pepper, and serve immediately

Have a look at our other recipes From the pantry here