Beetroot, hazelnut and feta salad

Sometimes I feel that a salad without meat just doesn't qualify as a meal. But other times, when something is so yummy, nothing but my taste buds matter. So when Josh and I sat down with a big bowls of this salad, I was happy. I was, at first, a little surprised at how delicious this flavour combination turned out to be. The hazelnuts add texture and compliment the beetroot, the strong flavour of the feta is broken up by bittersweet rocket, and it is all tied together by a good helping of balsamic oil. This salad will be a hit at your next dinner party… or, on the couch one lazy friday night.

What you'll need:
8 baby beetroot, peeled
200g feta, crumbled
150g rocket, washed and drained
70g roasted hazelnuts
75ml balsamic vinegar
Salt and pepper
Olive oil

What to do:
Preheat oven to 180C and line a baking tray with baking paper. Cut the beetroot into quarters and place on the tray. Drizzle generously with olive oil and season well with salt and pepper. Shuffle the beetroot around to coat with oil. Bake for 30-45 minutes or until a knife easily cuts through the beetroot. 

Place the rocket in a serving bowl and add most of the feta, hazelnuts and roast beetroot. (Leave some of each ingredient aside for the top of the salad.) Toss the salad to combine before arranging the remaining ingredients over top.

Use a fork to whisk together the balsamic vinegar and 100ml of olive oil. Whisk it well until the ingredients seem to be combined. Drizzle this dressing over the salad and give it a little jiggle to ensure balsamic drips to the bottom of the salad… We don't want anything to miss out on the extra goodness! Season the salad lightly before you sit down to enjoy!

This will serve 4 as a meal, and even more as a side salad.