Roasted Beetroot, Walnut and Feta Salad with a Honey Balsamic Reduction

Spelt Bread Finish


Serves 2-4 People

  • 1 Bunch Beetroot – Uncooked
  • 140g Rocket – (approximately 2 Bags)
  • 200g Feta Cheese
  • 50g Walnuts
  • 200ml Balsamic Vinegar
  • 2 Tbsp Honey


  1. Preheat oven to 200c/Gas Mark 5 Spelt Bread
  2. Scrub the skin of the Beetroot with a brush in warm water then pat dry. Wrap the Beetroot in foil ensuring they are completely covered and roast for 1-2 hours depending on the size. Check with a knife to see if they are soft all the way through Spelt Bread
  3. While the beetroot is cooking, pour the Balsamic Vinegar and Honey into a small saucepan. Place on a low heat for 15-20 minutes stirring occasionally until it has reduced by half and coats the back of a spoon. Allow to cool Spelt Bread
  4. Once the Beetroot is cooked, take out of the oven and allow to cool for 15 minutes in the foil before handling. Peel by scraping off the skin with a knife, cut into wedges and drizzle with a little Olive Oil and season to taste Spelt Bread
  5. In a shallow bowl, spread the rocket out evenly. Lay the Beetroot onto the Rocket, crumble the Feta into the bowl, add the Walnuts and lightly drizzle the reduction over the salad Spelt Bread


    • Doris
    • 20th January, 2017 8:01 pm

    Looks and sounds delicous! Guess I’ll try it tomorrow, having almost all ingredients at home.

  1. one of my favorites, when visiting Dev Aura. Thanks for the recipe…now I can make it at home as well :-)))))

    Lots of Love to all of you


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