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Ingredients
Method
- 4 medium beetroot
- 100g walnuts
- 150g rocket
- 100g vegan feta or marinated firm tofu, crumbled
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt
- Wrap each beetroot individually in foil and roast at 200°C for 60-70 mins until tender when pierced. Cool, peel and slice or quarter.
- Toast walnuts in a dry pan over medium heat for 3-4 mins until fragrant. Whisk oil, balsamic, maple syrup and mustard into a dressing.
- Arrange rocket, beetroot and walnuts on a platter, top with vegan feta and drizzle with dressing.
80 mins
4 serving
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