Gluten-free beetroot salad with feta and walnuts

Gluten-free beetroot salad with feta and walnuts: a fresh salad with rocket, olive oil and a mild dressing – savoury, crunchy and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 28 g
• Carbs: 18 g

Ingredients

• 400 g beetroot
• 100 g feta
• 50 g walnuts
• 100 g rocket
• 2 tbsp olive oil
• 1 tbsp vinegar
• 1 tsp honey
• 1 tsp mustard
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife

1. Cut the beetroot into bite-sized cubes. Wear gloves if you like, to keep your hands clean.
2. Roughly chop the walnuts and toast them briefly in a dry frying pan until fragrant. Then leave them to cool a little.
3. Wash the rocket and spin it dry. For the dressing, whisk the olive oil, white balsamic vinegar, honey, mustard, salt and pepper until smooth.
4. Spread the rocket over plates or a platter and add the beetroot. Roughly crumble the feta over the top.
5. Scatter the toasted walnuts over the salad and pour over the dressing. Toss lightly just before eating.
6. Serve fresh, so the rocket stays crisp and the walnuts keep their flavour.

Good to know

A salad like this looks plain but has real character. Earthy, salty and nutty notes go especially well together here.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); walnuts → pecans (milder, also with unsaturated fatty acids); honey → date syrup (unrefined sweetness with a few more minerals); rocket → lamb's lettuce (milder flavour, also with fibre and vitamin K).

Allergens

Contains milk and tree nuts. Generally suitable for children if the walnuts are chopped small. During pregnancy, only use pasteurised feta – avoid raw-milk cheese. Contains: mustard.