Warm Beetroot Salad with Rocket & Walnuts

Sweet roasted beetroot, peppery rocket and crunchy walnuts: this warm salad brings bold flavours together with a sweet and tangy vinaigrette made with white balsamic vinegar and dark sugar beet syrup.

When I tested this recipe, a little crumbled Veta worked beautifully, too. This vegan feta adds a salty, slightly tangy note and a creamy texture, but remains optional. The salad is also delicious without it.

At a glance

🕒 Preparation: approx. 15 minutes
🔥 Roasting: 30–40 minutes
⏱️ Total time: approx. 50 minutes
🥗 Serves: 4 as a starter or side dish
👩🏼‍🍳 Difficulty: easy

Ingredients (serves 4)

For the salad

• 450 g fresh beetroot
• 80 g rocket (arugula)
• 50 g walnut halves
• 1 small red onion
• 1 garlic clove
• 1 tbsp olive oil
• ½ tsp dried thyme or 2–3 fresh sprigs
• Salt and black pepper
• Optional: 60–80 g vegan feta (Veta) → Recipe here

For the sweet balsamic vinaigrette

• 2 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1½ tsp sugar beet syrup
• 1 tsp medium-hot mustard
• ½ tsp lemon juice
• Salt and freshly ground black pepper

Allergen note: Contains walnuts and mustard. If using Veta, check the product label for any additional allergens.

Method

1. Prepare the beetroot: Preheat the oven to 200 °C conventional (180 °C fan). Peel the beetroot and cut into cubes of about 1.5–2 cm. Toss with 1 tbsp olive oil, thyme, salt and pepper, then spread out on a baking tray lined with baking parchment.
2. Roast: Roast the beetroot for about 30–40 minutes, until tender and lightly caramelised at the edges. Cut the red onion into thin wedges and add after about 20 minutes. Add the finely chopped garlic only for the last 5 minutes so it does not burn.
3. Toast the walnuts: Meanwhile, roughly chop the walnuts and toast in a dry frying pan over a medium heat for about 3–4 minutes, until fragrant. Set aside. Wash the rocket and spin dry thoroughly.
4. Make the vinaigrette: Whisk together the olive oil, white balsamic vinegar, sugar beet syrup, mustard and lemon juice. Season with salt and black pepper.
5. Assemble the salad: Remove the beetroot from the oven and toss with about 1 tsp of the vinaigrette. Leave to cool for about 5 minutes. Arrange the rocket on a platter or individual plates, then add the warm beetroot and onion. Drizzle with the remaining vinaigrette, scatter over the toasted walnuts and add crumbled Veta if desired.

My tips

• Veta: About 60 g adds a creamy, salty and tangy touch. For a more generous topping, use up to 80 g.
• Serving temperature: The salad is best when the beetroot is still warm and the rocket is fresh. Assemble just before serving.
• Make ahead: Prepare the beetroot and onion, toasted walnuts and dressing in advance and store separately. Briefly reheat the beetroot before assembling if needed.