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Beetroot, Feta, and Nut Salad

This is a great way to introduce beetroot to your children. Cryovaced cooked beetroot is now available from most supermarkets. It just needs to be drained and diced. It is delicious, fresh, sweet and so easy!

Beetroot, Feta, and Nut Salad

Ingredients

– 250 g / 8 oz canned baby beetroot , halved or quartered if they are large

– 120 g / 4 oz baby rocket (arugula) leaves

– 60 g feta (preferably Danish, otherwise Greek), or goats cheese

– 3 tbsp walnuts , lightly crushed with your fingers

Dressing:

– 2 1/2 tbsp extra virgin olive oil

– 1 tbsp balsamic vinegar (ordinary, not aged or glazed)

– 1 tbsp honey

– 1/2 tsp salt

– Black pepper

Methods

  1. Combine the Dressing ingredients in a jar, and shake well. You might need a spoon to break up the honey to mix it in properly. Adjust salt to your taste.
  2. Place rocket lettuce in a serving bowl.
  3. Scatter over beetroot. No need to toss – because of the weight, it should disperse throughout fairly well.
  4. Crumble over the feta and scatter with walnuts.
  5. Drizzle over dressing and serve.

To learn more about Dragonfly’s Early Learning, Coolum Beach click below or call us on (07)54716500.