Get ready to elevate your salad game with a stunning Australian-inspired dish that combines the earthy sweetness of roasted beetroot and kumara with the luxurious touch of maple syrup. This isn't just another boring salad – it's a flavor explosion that will make your taste buds dance and your dinner guests beg for the recipe! Imagine caramelized vegetables, creamy feta, and crunchy toasted walnuts creating a symphony of textures and tastes that will turn even the most reluctant vegetable eater into a salad enthusiast.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Australian
Serves: 4 servings
Ingredients
- 2 medium beetroot, peeled and diced
- 2 medium kumara (sweet potatoes), peeled and diced
- 2 tablespoons maple syrup
- 4 cups arugula (rocket)
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the beetroot and kumara. Cut them into uniform 2-cm (3/4-inch) cubes to ensure even roasting. Place the diced vegetables in a large mixing bowl.
- Drizzle maple syrup over the beetroot and kumara. Season generously with salt and freshly ground black pepper. Toss the vegetables until they are evenly coated with the maple syrup.
- Spread the maple-coated vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper caramelization and roasting.
- Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through cooking to ensure even browning and caramelization.
- While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside to cool.
- Remove the roasted vegetables from the oven and let them cool for 5-10 minutes to prevent wilting the arugula.
- In a large serving platter, spread the fresh arugula as a base. Arrange the warm roasted beetroot and kumara on top of the arugula.
- Sprinkle crumbled feta cheese and toasted walnuts over the salad. Drizzle any remaining maple syrup from the baking sheet as a light dressing.
- Serve immediately while the roasted vegetables are still warm, enjoying the contrast of temperatures and textures in the salad.
Tips
- Choose fresh, firm beetroot and kumara for the best roasting results. The younger and firmer the vegetables, the better they'll caramelize.
- Cut your vegetables into uniform sizes to ensure even roasting. This prevents some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet – give your vegetables breathing room to achieve that perfect caramelized exterior.
- Toast your walnuts just before serving to maximize their nutty flavor and crisp texture.
- Serve the salad slightly warm for the most incredible flavor experience. The contrast between warm roasted vegetables and cool arugula is simply magical.
- If you're preparing ahead, roast the vegetables and toast the walnuts separately, then assemble just before serving to maintain the perfect texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
