BEETROOT SALAD WI/ ORANGE, FETA + WALNUTS
6 People
328 Cals
BEETROOT SALAD WI/ ORANGE, FETA + WALNUTS
6 People
328 Cals
About the recipe
This vibrant beetroot salad is one of those recipes that looks as beautiful as it tastes. Sweet roasted baby beetroot is layered with peppery radicchio, juicy oranges, earthy French Puy lentils, creamy goat's feta and crunchy roasted walnuts, then finished with a simple red wine vinaigrette and fresh mint. Every bite is a delicious balance of sweet, salty, tangy and earthy flavours.Not only is it colourful, it's packed with nourishing wholefood ingredients. Beetroot is naturally rich in fibre, folate and antioxidants, while oranges provide a wonderful boost of vitamin C to support healthy collagen production and help with iron absorption. French Puy lentils add plant protein and fibre for lasting fullness and gut health, walnuts contribute heart-healthy omega-3 fats, and extra virgin olive oil brings beneficial polyphenols and healthy monounsaturated fats. Together, they create a salad that's both deeply satisfying and incredibly nourishing.This salad is wonderfully versatile. Serve it as an elegant side alongside roast chicken, grilled lamb or baked salmon, or enjoy it as a light vegetarian lunch with crusty sourdough. For extra protein, add grilled chicken, salmon or chickpeas. If you're entertaining, replace the goat's feta with creamy burrata for a more indulgent centrepiece, or scatter over fresh blackberries when they're in season for an extra burst of colour and flavour.Whether you're making it for a relaxed family lunch, a festive table or an easy weeknight dinner, this beetroot salad is guaranteed to become a favourite you'll return to throughout the cooler months.
Nutrition Per Serving
328
Calories
12g
Fat
3g
Saturates
14g
Sugars
252mg
Salt
18g
Protein
29g
Carbs
16g
Fibre
Ingredients
Salad
- 700 g baby beetroot roasted, peeled and halved
- 1 head red radicchio leaves separated
- 200 g cooked French Puy lentils OR 1 X 400g tin drained lentils
- 2 oranges segmented
- 100 g soft goat’s feta or Persian feta
- 60 g roasted walnuts
- ¼ small red onion finely sliced (optional)
- Small handful fresh mint leaves
- Flaky sea salt and white pepper
Red Wine Vinaigrette
- 60 ml extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Sea salt and white pepper
- A little maple syrup if needed to balance the acidity
Method
- Combine the dressing ingredients.
- Toss the lentils with half the dressing.
- Arrange the radicchio on a platter, spoon over the dressed lentils, then add the beetroot and orange.
- Top with feta, walnuts and mint.
- Finish with the remaining dressing, flaky sea salt and white pepper.
- Serve and enjoy
- Delicious on it's own with crusty sourdough or with grilled chicken or salmon.
- Swap the goat’s feta for creamy burrata. In blackberry season, add a handful for an extra pop of colour.
Notes & Inspiration
Dress the lentils first
One of my favourite little chef's tricks is to toss the cooked Puy lentils with half the dressing before assembling the salad. They absorb all the lovely flavours of the vinaigrette, making every bite more delicious. Goat's feta or Persian feta?
Both work beautifully. Goat's feta has a lovely tangy flavour that balances the sweetness of the beetroot and oranges, while Persian feta is creamier and milder. Try burrata
For a more indulgent version, replace the goat's feta with a large ball of creamy burrata and serve it in the centre of the platter. When blackberries are in season
Scatter a handful of fresh blackberries over the finished salad. Their sweet-tart flavour pairs beautifully with roasted beetroot and goat's feta, while adding an extra burst of colour. Add extra protein
Turn this into a satisfying main meal by serving it with grilled chicken, baked salmon, grilled lamb or chickpeas. Swap the nuts
Roasted pistachios or hazelnuts are delicious alternatives to walnuts and add a slightly different flavour and texture. Make it ahead
Roast the beetroot and prepare the dressing up to 3 days in advance. Assemble the salad just before serving for the freshest flavour and texture. Perfect for entertaining
Arrange everything on a large platter rather than tossing it together. The vibrant colours of the beetroot, oranges and radicchio make a stunning centrepiece for long lunches, Christmas celebrations or relaxed weekend entertaining. Serve with
This salad is delicious alongside roast chicken, grilled lamb, baked salmon or simply with warm sourdough for a beautiful vegetarian lunch. It also makes a wonderful addition to a barbecue, picnic or festive table.
One of my favourite little chef's tricks is to toss the cooked Puy lentils with half the dressing before assembling the salad. They absorb all the lovely flavours of the vinaigrette, making every bite more delicious. Goat's feta or Persian feta?
Both work beautifully. Goat's feta has a lovely tangy flavour that balances the sweetness of the beetroot and oranges, while Persian feta is creamier and milder. Try burrata
For a more indulgent version, replace the goat's feta with a large ball of creamy burrata and serve it in the centre of the platter. When blackberries are in season
Scatter a handful of fresh blackberries over the finished salad. Their sweet-tart flavour pairs beautifully with roasted beetroot and goat's feta, while adding an extra burst of colour. Add extra protein
Turn this into a satisfying main meal by serving it with grilled chicken, baked salmon, grilled lamb or chickpeas. Swap the nuts
Roasted pistachios or hazelnuts are delicious alternatives to walnuts and add a slightly different flavour and texture. Make it ahead
Roast the beetroot and prepare the dressing up to 3 days in advance. Assemble the salad just before serving for the freshest flavour and texture. Perfect for entertaining
Arrange everything on a large platter rather than tossing it together. The vibrant colours of the beetroot, oranges and radicchio make a stunning centrepiece for long lunches, Christmas celebrations or relaxed weekend entertaining. Serve with
This salad is delicious alongside roast chicken, grilled lamb, baked salmon or simply with warm sourdough for a beautiful vegetarian lunch. It also makes a wonderful addition to a barbecue, picnic or festive table.
