Name: Spiced avocado and roasted beetroot salad with feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4-6 precooked beetroot, quartered or halved; 2 tablespoon balsamic vinegar; 2 tablespoon honey; sea salt and freshly ground black pepper; 2 firm but ripe avocados; zest and juice of 1 lime, plus extra limes to serve; 1 teaspoon Moroccan seasoning; 1 teaspoon toasted sesame seeds, plus extra for garnish; 100 gram baby salad leaves (eg cress, mesclun, spinach, cos etc); 75 gram feta cheese

Spiced avocado and roasted beetroot salad with feta

This spiced avocado salad recipe makes a substantial side dish to barbecue meats or seared chicken breast or you can serve it with smoked chicken or crispy bacon for lunch

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

Recipe by : Jo Wilcox

Photography by : Jae Frew

This recipe first appeared in Food magazine issue 85.

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Ingredients

4-6 precooked beetroot, quartered or halved

2 tablespoon balsamic vinegar

2 tablespoon honey

sea salt and freshly ground black pepper

2 firm but ripe avocados

zest and juice of 1 lime, plus extra limes to serve

1 teaspoon Moroccan seasoning

1 teaspoon toasted sesame seeds, plus extra for garnish

100 gram baby salad leaves (eg cress, mesclun, spinach, cos etc)

75 gram feta cheese

Method

1.Preheat the oven to 180°C and line a baking dish with baking paper. Toss the beetroot pieces in the balsamic vinegar and honey and season well. Arrange on the prepared dish and bake in the preheated oven for 15-20 minutes until hot and glazed. Set aside to cool for 10 minutes.

2.Halve the avocados, remove the stones and cut into thick slices. Gently toss with the lime zest and juice, Moroccan seasoning and sesame seeds.

3.Arrange the salad leaves on a platter or in individual bowls and top with the roasted beetroot and spiced avocado. Crumble over the feta, sprinkle with the extra sesame seeds and serve with a drizzle of extra virgin olive oil and lime wedges for squeezing.

You can use raw beetroot, just cook them for longer. – This pretty salad makes a substantial side dish to barbecue meats or seared chicken breast or serve with smoked chicken or crispy bacon for lunch. Add more nuts and seeds if you like. – PER SERVE: Energy: 423kcal, 1770kj Protein: 8g Fat: 31g Saturated fat: 9g Cholesterol: 13mg Carbohydrate: 23g Fibre: 9g Sodium: 428mg

Note

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