Roasted Courgette and Beetroot Salad with Feta and Walnuts

A vibrant and flavorful salad featuring roasted courgettes and beetroot, topped with salty feta and crunchy walnuts. Perfect as a light lunch or side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.43/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Salad•Side Dish

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

2Courgettes(Medium size, cut into 1 inch chunks)

£1.20

3Beetroot(Medium size, peeled and cut into 1 inch chunks)

£1.00

1Red Onion(Thinly sliced)

£0.40

3tablespoonsOlive Oil

£0.25

2tablespoonsBalsamic Vinegar

£0.15

1teaspoonHoney(Optional, for sweetness)

£0.10

1teaspoonDried Thyme

£0.05

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

100gramsFeta Cheese(Crumbled)

£1.50

50gramsWalnuts(Roughly chopped)

£0.75

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£5.73

£1.43 per serving

Instructions

1.
Preheat oven to 200°C (400°F).
2.
In a large bowl, toss courgettes, beetroot, and red onion with olive oil, balsamic vinegar, honey (if using), dried thyme, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
5.
Remove from oven and let cool slightly.
6.
Transfer the roasted vegetables to a serving bowl.
7.
Top with crumbled feta cheese and chopped walnuts.
8.
Garnish with fresh parsley and serve.

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My Notes

Nutrition Information

Nutrition per serving (225g)

375 kcal / 1569 kJ

Carbs

20g

8% of RDA

Fat

28g

40% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

14 g

16% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a more intense beetroot flavor, you can roast them separately from the courgettes, as they may require a longer cooking time.

Add a squeeze of lemon juice for extra brightness.

Other nuts, such as pecans or almonds, can be used instead of walnuts.

Goat cheese can be substituted for feta cheese.

Cooking Equipment

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Greek Yogurt Panna Cotta with Honeyed Figs and Pistachios

A light and tangy Greek yogurt panna cotta, topped with honeyed figs and crunchy pistachios, providing a refreshing and delicate ending to a meal. Pairs perfectly with a Mediterranean Walnut and Feta Salad.

30 minutes

4 servings

Easy

"The light and tangy Greek yogurt panna cotta provides a refreshing and delicate ending to the meal, contrasting with the richer flavors of the salad. The honeyed figs offer a touch of sweetness that complements the honey in the salad dressing, while the pistachios provide a satisfying crunch similar to the walnuts."