A few weeks ago we went to visit Stockholm. This roasted beetroot and feta salad was a popular item on many lunch menu’s. I never had roasted beetroot before so was very curious to try it out. I am very pleased with a result! The beets become a bit sweet when roasted and it works really well with the salty feta. I have definitely found myself a new, fresh lunch dish!

Serves 4

4 beetroot
1 tbsp olive oil
200 gram mixed lettuce
150 gram feta, crumbled
60 gram walnuts, chopped
bunch of flat parsley
salt and pepper
extra olive oil

Preheat the oven to 200 C°.
Peel and chop the beets into desired size. Line an oven tray with baking paper. Add the beets and drizzle over the oil. Roast in the oven for about 30 minutes (depending on the size) until soft, check with a toothpick. Let cool.

Divide the lettuce over 4 plates. Decorate with the beets, feta, walnuts and parsley. Season. Finish it all of with a drizzle of olive oil.
Serve with some nice bread and a glass of (white) wine.