Vegan Roasted Beetroot & Candied Walnut Salad

🛒 Ingredients

• #Main Ingredients;
• 3 medium beetroots — peeled and cut into wedges or chunks
• 80 g raw walnut halves.. 1 tbsp maple syrup or agave nectar
• ½ tsp olive oil — for walnuts.. 70–80 g vegan feta — crumbled
• 4 handfuls fresh rocket (arugula) — washed and dried
• #For the Dressing;
• 3 tbsp extra virgin olive oil.. 1 tbsp lemon juice or balsamic vinegar
• ½ tsp maple syrup.. ¼ tsp salt — adjust to taste.. ⅛ tsp ground black pepper
• ½ tsp Dijon mustard — optional, for creaminess

👩‍🍳 Instructions

1. 1

   Roast the beetroot: Preheat oven to 180°C (350°F). Place beetroot wedges on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and a pinch of salt. Toss to coat evenly, then spread in a single layer. Roast for 30–40 minutes until tender when pierced with a fork — they should be soft inside with slightly caramelised edges. Remove and let cool to room temperature.

2. 2

   Make candied walnuts: While beetroot roasts, heat a small dry pan over medium‑low heat. Add walnut halves and toast for 2–3 minutes until fragrant, stirring often so they do not burn. Drizzle with 1 tbsp maple syrup and ½ tsp olive oil. Stir continuously for 1–2 minutes until the syrup bubbles and coats the nuts evenly. Transfer immediately onto a plate lined with parchment paper, spread apart, and let cool completely until crisp.

3. 3

   Prepare the dressing: In a small jar or bowl, whisk together olive oil, lemon juice or balsamic vinegar, maple syrup, salt, pepper, and Dijon mustard if using. Whisk or shake thoroughly until smooth and emulsified. Taste and adjust acidity or sweetness to your liking.

4. 4

   Assemble the salad: Place fresh rocket in a large wide bowl. Drizzle lightly with about half the dressing and toss gently to coat the leaves — this prevents them from becoming soggy. Arrange the roasted beetroot wedges on top, then scatter over the candied walnuts and crumbled vegan feta.

5. 5

   Finish & serve: Drizzle the remaining dressing over the beetroot and walnuts. Serve straight away while the walnuts are still crisp and the beetroot is at pleasant room temperature — this way every flavour stays distinct and delicious!