June 19, 2013 § Leave a comment

Sumner.  This is our doorstep. Our backyard and our home. Oh how blissful you are.

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Lately, with this mish-mash weather consisting of days filled with rain, of brilliant sun and then skies clouded over in chilly grey – I’ve been craving foods that remind me of those end of summer months – where salad of every variety, colour and shade is a staple for lunch and dinner. Can’t you just picture it – strawberry & rocket with balsamic, quinoa & maple roasted pumpkin, sweet golden kumara with salty feta & pine nuts. Oh for summer and salad bliss.

With this in mind, last nights dinner consisted of the below concoction. Beautiful hues of purple beetroot contrasting with the vibrancy of the greenest watercress and coriander, tossed lightly in a lemony wholegrain mustard vinegarette and finished off with salty feta and slivered almonds.  Definitely guaranteed to add a bit of vibrancy to any chilly day!




Roasted Beetroot Salad with Feta and Almonds

Serves 2 as a main (or 4 as a side)

  1. Large bunch of watercress, torn
  2. Bunch of coriander, torn
  3. 3 large beetroots, sliced & roasted
  4. 1 tbs honey, melted
  5. Olive Oil
  6. Salt & Pepper
  7. 100g feta, crumbled
  8. handful of slivered almonds


  1. Zest and juice of 1 lemon
  2. 1 heaped tsp wholegrain mustard
  3. Good glug of olive oil
  4. 1 tbs honey, melted
  5. Salt & Pepper

To make the dressing:

Combine a good glug of olive oil, melted honey, wholegrain mustard, lemon juice & zest. Whisk together and season with salt and pepper.

For the salad:

Preheat the oven to 180 degrees celsius and line a roasting tray with greaseproof paper.

Peel and slice the beetroot into thick wedges/slices (about .5cm thick).  Place on the lined roasting tray. Drizzle with olive oil, honey and season with salt and pepper.

Bake for approx 35 – 40mins (just so the beetroot is lovely and tender when you bite into it).  You will want to toss the beetroot about every ten minutes so it remains evenly coated.

Remove the beetroot from the oven and allow to cool.

Layer a large bowl/platter with half of each of the watercress, coriander and beetroot.  Repeat this layer then crumbled on the feta and scatter over the slivered almonds.

When ready to serve, drizzle with the vinaigrette and toss lightly.

Enjoy x


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