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Roasted Beet and Rocket Salad

This is a great winter salad, combining earthy beetroot with peppery rocket, salty feta and the crunch of almonds. We'll often pop a tray of beetroot in the oven while we're baking or cooking a roast so we can quickly whip this up for lunch or dinner the next day.

Prep Time

15 mins

Cook Time

45 mins



Salads & Sides




4–5 medium beetroot, peeled and cut into 2cm wedges

4 tbsp extra-virgin olive oil

1 tbsp soft brown sugar

1 tbsp balsamic vinegar

salt and freshly ground black pepper, to taste

200g rocket

25g baby beet leaves

1 lemon, juice of

1 cup almonds, roasted

120g feta cheese, crumbled or grated


Preheat oven to 180ºC fanbake.

Place the beetroot wedges in a large roasting dish lined with baking paper and mix through 2 Tbsp of the oil and the sugar, vinegar and salt and pepper. Spread out into a single layer.

Roast for 40-45 minutes until tender and just starting to shrivel. Allow beets to cool in the roasting dish.

Toss rocket leaves and baby beet leaves, if using, with the lemon juice and the remaining 2 Tbsp olive oil.

Divide between 6 serving plates.

Divide cooled roasted beetroot over the top and scatter with almonds and feta to serve.


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