Beetroot, Vegan Feta & Walnut Salad

This tasty warm Beetroot salad is fabulous with the candied walnuts 

Ingredients 

• Jar of Baby Beetroot 

• Olive oil, to grease

• 140g (2/3 cup) caster sugar

• 55g (1/2 cup) walnut halves

• 1/2 teaspoon sea salt flakes

• 2 bunches of rocket leaves

• 80g  Vegan Feta Cheese = Aldi do a lovely Greek-style cheese 

• 60ml (1/4 cup) extra virgin olive oil

• 1 tablespoon red wine vinegar

The How to Bit

1. Preheat oven to 200°C/375°F. 

2. Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over the tray. 

3. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.

4. Combine the rocket and beetroot in a serving bowl. Top with Vegan Feta and walnuts. 

5. Combine oil and vinegar in a jug and drizzle over the salad.