| Prep: 15 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 321 | 27g | 6g | 12g |
| sugars | fibre | protein | salt |
| 9g | 4g | 7g | 1.2g |
From baking under the Californian sunshine to my own kitchen, I take immense pleasure in concocting nutrition-packed recipes with a comforting touch. The delight of this delectable and colorful Roasted beetroot and lamb’s lettuce salad traces its roots to the heart of those very sunny valleys.
The Harmony of Flavors
In this unique salad, health meets taste in the most delightful way. Roasted beetroot and lambs lettuce salad, with its juicy beetroots, refreshing greens, crumbled feta cheese and a sprinkle of crunchy walnuts, all drenched in a vibrant apple cider-honey dressing, offers an exciting twist to your usual salad. This recipe closely mirrors the Winter Beet and Pomegranate Salad from Epicurious although it steps it up a notch with the inclusion of lamb’s lettuce and feta cheese.
Health in Every Bite
Next to its divine taste, the health benefits of this salad are plenty. Beetroots, high in fiber and vitamin C, and walnuts, rich in antioxidants and Omega-3s, together create a powerhouse of nutrients. Besides, the abundance of salads in my recipes is no accident – in line with the health values of my sunny California upbringing. If you’re someone who loves pairing up your salads with a wholesome soup, Kate’s Classic Minestrone Soup makes a fantastic accompaniment.
For those days when you desire a light yet tasty meal, or an appealing side dish to share with family and friends, the Roasted beetroot and lamb’s lettuce salad fits the bill. I absolutely adore preparing this salad for my three adopted children, and seeing them enjoy it, reminding me that sometimes, the simplest ingredients create the most joyous dishes. Try it out and let this salad become a vibrant addition to your table.
What You’ll Need
- 4 medium-sized beetroots
- 2 tablespoons of olive oil, divided
- Salt and pepper to taste
- 150 grams of lamb’s lettuce
- 100 grams of feta cheese, crumbled
- 1 cup of walnuts, roughly chopped
- For the dressing:
- 2 tablespoons of apple cider vinegar
- 6 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon of honey
- 1/2 teaspoon of Dijon mustard
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating, trim the beetroot stems and leave the root intact. Rinse the beets to remove any residual dirt, then pat dry. Drizzle 1 tablespoon of olive oil over the beetroots and season with salt and pepper. Wrap each beetroot individually in aluminum foil.
Step Two
Place the wrapped beetroots on a baking tray and roast for about 1 hour or until tender when pierced with a fork. Let the beetroots cool for 10-15 minutes, then peel off the skin and cut into bite-sized chunks.
Step Three
While waiting for the beetroots to cool, prepare the dressing. In a small bowl, combine the apple cider vinegar, extra virgin olive oil, salt, pepper, honey, and Dijon mustard. Whisk until the ingredients are well combined.
Step Four
In a large bowl, combine the roasted beetroot chunks, lamb’s lettuce, crumbled feta cheese, and chopped walnuts. Drizzle the remaining olive oil over the salad.
Step Five
Lastly, pour the dressing over the salad and gently toss to combine all the elements. Season with additional salt and pepper if needed. Your Roasted Beetroot and Lamb’s Lettuce Salad is ready to be served. Enjoy this delicious and nutritious salad!
