Rockin' Roast Beets & Feta Salad

Name: Rockin' Roast Beets & Feta Salad Seasonal Delights, Perfect for Sharing
Total time: 45m
Yield: 2
Ingredients: 2 Beetroot; 2 Tomato; 2 Radish; 1 packet Roasted almonds; 1 Trio Lettuce; 2 packet Balsamic & Olive Oil Dressing; 1 packet Cow's Milk Feta; 1 packet Rosemary; 1 drizzle olive oil

Seasonal Delights, Perfect for Sharing

4.0(18)

Recipe Development TeamUpdated on January 16, 2026

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Calories

562 kcal

Protein

20.8g protein

Difficulty

Easy

Allergens:

Almond
Sulphites
Milk
Fish
Soy
Cashew
Sesame
Wheat
Gluten
Almond
Milk
Eggs
May contain traces of allergens
Pine nut

This dish is larger than your standard serving size, you will receive enough ingredients for double your usual box size. For example, a 2 person box will include enough for 4 people sharing style! Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. This delicious salad makes the side and is loaded with soft butter lettuce, roasted beetroot, radish and a generous crumble of feta and crunchy almonds! Toss it all through the balsamic and olive oil dressing and voila!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Beetroot

Tomato

Radish

1 packet

Roasted almonds

(Contains: Almond; )

Trio Lettuce

2 packet

Balsamic & Olive Oil Dressing

(Contains: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens, Sulphites; )

1 packet

Cow's Milk Feta

(Contains: Cashew, Pine nut, May contain traces of allergens, Milk; )

1 packet

Rosemary

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2350 kJ

Calories562 kcal

Fat41.3 g

of which saturates14.7 g

Carbohydrate23.5 g

of which sugars21.5 g

Dietary Fibre8.1 g

Protein20.8 g

Sodium1270 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into wedges. Pick and finely chop rosemary.
• Place beetroot on a lined oven tray. Drizzle with olive oil, then add
rosemary, season with salt and toss to coat.
• Roast until tender, 30-35 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a
fork.

• While beetroot is cooling, thinly slice tomato lengthways.
• Thinly slice radish.
• Trim ends, then roughly chop green butterlettuce.
• Roughly chop roasted almonds.