Roast Beetroot and Feta Salad

This beetroot salad is built on the deep, sweetish flavour of roasted beetroot, counterpointed by the salty feta and the crunchy walnut. Roasting is the secret – it is far more characterful than boiled or pickled beetroot.

1. Wash 600 g of beetroot thoroughly, wrap it in its skin in foil, and roast it at 200 °C for 45-50 minutes.

2. When it has softened, cool it, peel it, and cut it into wedges.

3. For the dressing shake together the 3 tablespoons of olive oil, the 2 tablespoons of balsamic vinegar, the 1 teaspoon of honey, salt and pepper.

4. While still lukewarm, toss the beetroot with the dressing, so it soaks it up.

5. Pile it onto the leaves of 1 head of lettuce, and crumble over the 150 g of feta cheese.

6. Sprinkle it with the roasted 80 g of walnuts and the finely chopped parsley.

Tip: Roasting is the point – boiled or pickled beetroot is never this sweet and dense. The contrast of the salty feta and the sweet beetroot makes the dish.