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Gordon Ramsay Beetroot Salad Recipe

Gordon Ramsay Beetroot Salad Recipe

My Gordon Ramsay-style beetroot salad recipe — roasted beetroot, whipped feta, toasted walnuts and a sharp balsamic dressing.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Salad
Cuisine: British
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 6 medium beetroots unpeeled
  • 2 tbsp olive oil plus extra for roasting
  • 150 g feta crumbled
  • 2 tbsp Greek yoghurt
  • Juice of 1/2 lemon
  • 60 g walnuts toasted and roughly chopped
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • Handful of rocket leaves
  • Salt and black pepper

Method
 

  1. Wrap beetroot in foil with oil, roast at 200°C / 180°C fan / Gas 6 for 45–60 minutes.
  2. Cool, peel under running water, cut into wedges.
  3. Blend feta with yoghurt and lemon juice.
  4. Whisk balsamic vinegar, honey and olive oil. Season.
  5. Spread feta on plate, top with beetroot and rocket.
  6. Drizzle with dressing, scatter with walnuts.

Notes

Roasting beetroot whole in its skin keeps far more flavour than boiling.
Peel under running water to make the job easier and less messy.
Assemble just before serving, as the components don't hold well pre-mixed.
Not suitable for freezing.