Roast Beetroot, Asparagus & Feta Salad

Beets are an underrated vegetable. If you think you don’t like them, try them in this recipe. Roasting brings out the beets’ natural sweetness, and the feta offers a nice, salty contrast.

With a great combination of carbohydrates from beetroot, this salad is perfect to combine with a chicken breast fillet! Making lunch at home or work easy and healthy!


Serves 4

  • Olive Oil1/3 cup
  • Red Wine Vinegar 1/3 cup
  • Dried or Fresh Thyme
  • Dried or Fresh Mint
  • Mixed Salad Leaves 2 cups
  • Feta Cheese Crumbled ½ cup
  • 2 Beetroot fresh raw
  • 1 bunch asparagus
  • ½ cup pepitas


  1. Preheat oven 180 degrees.
  2. Remove stems and greens from the beets, reserving the greens for the salad
  3. Wash beets and place in small baking dish so that they fit in tightly but do not touch one another; and fill the dish with ½ inch of water. Cover and roast for an hour or until beets are easily pierced with knife.
  4. Remove from the oven and when cool enough to handle, rub off the skins or peel with a small sharp knife. Chop the cooked beets into ½ inch cubes.
  5. Cut the ends of the asparagus. Cut into 2cm lengths and put in a microwaveable dish, cover and microwave for 2 minutes.
  6. Prepare the vinaigrette by placing the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil. Pour vinaigrette over the beets and allow to sit for at least 30 minutes.
  7. Place mixed leaf and beet leaves in salad bowl. Top with Asparagus and Beets.
  8. Pour remaining vinaigrette over salad as needed and then top with feta and pepitas.
  9. Serve with crusty bread