Beetroot and Purple Sprouting Broccoli Salad recipe

Beetroot and Purple Sprouting Broccoli Salad

This Beetroot and Purple Sprouting Broccoli Salad is a healthy and delicious way to add some color and nutrition to your meal. It is packed with vitamins, minerals, fiber, and antioxidants. The sweetness of the roasted beetroot is balanced with the tanginess of the balsamic vinegar, while the feta cheese adds a creamy texture to the salad. The walnuts add a crunchy texture and healthy fats. This salad is perfect as a side dish or as a light lunch on its own. As the author, I created this recipe to showcase the beauty and versatility of these two colorful vegetables.


  • 2 medium sized beetroots, peeled and chopped into small cubes
  • 1 bunch of purple sprouting broccoli, chopped into bite sized pieces
  • 1/2 red onion, thinly sliced
  • 1/4 cup of walnuts, roughly chopped
  • 1/4 cup of feta cheese, crumbled
  • 2 tbsp of olive oil
  • 1 tbsp of balsamic vinegar
  • Salt and pepper to taste


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. In a baking tray, toss the beetroot pieces with olive oil, salt and pepper and roast them for 20-25 minutes or until tender.
  3. In a separate baking tray, toss the broccoli with olive oil, salt and pepper and roast for 10-12 minutes or until crisp and tender.
  4. In a large mixing bowl, add the roasted beetroot and broccoli, sliced red onion, chopped walnuts and crumbled feta cheese.
  5. In a small bowl, whisk together the balsamic vinegar and olive oil and pour over the salad.
  6. Toss the salad well and serve.

Additional Notes

  • Serves 4
  • Cuisine: European
  • Category: Salad
  • Preparation Time: 15 minutes
  • Cooking Time: 35-40 minutes
  • Nutrition:
  • Calories: 210 per serving
  • Fat: 15g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 6g

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