Go Back
Beetroot salad autum recipe
Print

Beetroot Salad

A simple and super nutritious salad to add some earthy and sweet notes to a cold and chilly day.
Course Salad
Cuisine Mediterranean
Keyword autumn recipes, healthy meals for kids, salad recipes, salad recipes for fall
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 Beetroots
  • 1 head Lettuce
  • 1 Apple
  • 1 Onion
  • 1/2 cup Walnuts
  • 1/2 cup Feta
  • For the dressing
  • 2 tbsp Pomegranate molasses/ Balsamic vinegar
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Coat the beetroots in olive oil, and salt and individually wrap them in aluminum foil before roasting them.
  • Roast the beets in the oven at 200 degree C for about 40-50 mins or until fork tender.
  • Once ready chop the beets in wedges and cut the apples and onions in thin slices, toast the walnuts lightly until crisp but not burnt and get lettuce leaves washed and ready.
  • Mix the salad ingredients in a bowl, roasted beetroot wedges, apples and onion slices, torn lettuce, toasted walnuts and crumble some feta on top.
  • Make the dressing in a bowl and drizzle on top of the salad and enjoy!.