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Beetroot, Feta and Maple Walnut Winter Salad

Beetroot, Feta and Maple Walnut Winter Salad

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4


Roasted Beetroot

  • 3 medium beetroot
  • 1 Tbsp olive oil
  • sea salt and freshly cracked black pepper

Maple Walnuts

  • 2/3 cup walnut pieces
  • 1 Tbsp maple syrup
  • pinch of sea salt


  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • sea salt and freshly cracked black pepper


  • 150 g 5oz baby spinach or rocket (arugula)
  • 100 g 3.5oz feta, crumbled
  • 16 dried cherries optional


  1. Preheat oven to 180C (350F). Wash then top and tail the beetroot. Place beetroot on a sheet of aluminium foil, drizzle with 1 Tbsp olive oil, season then wrap half the aluminium foil over the beetroot to create a sealed pouch. Place on a baking tray in the oven and bake for 1 hour.
  2. While the beetroot is cooking make the maple walnuts and dressing.
  3. For the maple walnuts place the walnuts, 1 Tbsp maple syrup and a pinch of sea salt in a frying pan over medium heat. Stir and cook for 3 minutes until the maple syrup is caramelised and you can smell the delicious and comforting aroma of cooked walnuts. Allow to cool and harden.
  4. For the dressing place 2 Tbsp olive oil, balsamic vinegar, 1 Tbsp maple syrup and seasoning in a bowl and whisk to combine.
  5. Once the beetroot is cooked, remove from oven and allow to cool slightly. When it is cool enough to be handled but still warm, peel then cut into wedges.
  6. To assemble the salad divide greens, beetroot, feta, maple walnuts and dried cherries between 4 serving plates. Drizzle with dressing and serve. Delicious served with a crusty baguette.

Recipe Notes

If you can, make sure you use freshly roasted beetroot rather than tinned beetroot. Beetroot is quick and easy to roast and the flavour of its tinned counterpart just doesn't compare. Try it and I bet you'll agree!