Beetroot and apple balance each other beautifully: one earthy and sweet, the other crisp and fresh. Salty feta, peppery rocket and walnuts turn that pairing into a complete late-summer salad.

Milk thistle oil has a light, delicate seed flavour, so it works well in a dressing where stronger oils might dominate. Add it after the beetroot has cooled rather than using it for roasting.

Prep: 20 minutes   Cook: 35–45 minutes   Extra time: 10 minutes cooling   Serves: 4

Ingredients

• 500g raw beetroot, peeled and cut into wedges
• 1 tbsp high-heat cooking oil for roasting
• 1 crisp green or red apple
• 80g rocket
• 100g feta, crumbled
• 40g walnuts, roughly chopped
• 3 tbsp cold pressed milk thistle oil
• 1½ tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp runny honey or maple syrup
• Sea salt, black pepper and a few thyme leaves

Method

1. Heat the oven to 200°C fan. Toss the beetroot with the high-heat cooking oil, a pinch of salt, pepper and thyme. Roast for 35–45 minutes until tender and caramelised at the edges.
2. Whisk the milk thistle oil, apple cider vinegar, mustard and honey with a pinch of salt and pepper.
3. Let the beetroot cool for 10 minutes. Core the apple and slice it thinly just before assembling.
4. Arrange the rocket, beetroot and apple on a platter. Add the feta and walnuts, then spoon over the dressing and serve.

Why this oil works

Milk thistle oil is deliberately reserved for the dressing. Its subtle flavour adds softness and body without hiding the apple, beetroot or feta, while the mustard and vinegar keep the salad bright.

Shop Milk Thistle Oil 250ml – Cold Pressed, Unrefined.

Tips and variations

• Wear gloves when preparing beetroot if you want to avoid staining your hands.
• Slice the apple at the last moment, or toss it with a little vinegar to slow browning.
• Use pre-cooked beetroot for a quicker version, but avoid beetroot packed in strong vinegar.
• Swap feta for goat’s cheese, or use a plant-based alternative for a dairy-free salad.

Storage

Store the components separately for up to 2 days. Once dressed, the rocket will soften and the beetroot will colour the other ingredients, so assemble only what you plan to eat.

Frequently asked questions

Can I use milk thistle oil to roast the beetroot?

For this recipe, use a separate oil suited to roasting and keep the cold pressed milk thistle oil for the dressing.

Which apple works best?

Choose a crisp, slightly tart variety such as Granny Smith, Braeburn or Pink Lady.

Can I serve the beetroot warm?

Yes. Let it cool for about 10 minutes first so it does not wilt the rocket immediately.

Related reading

• Read the related guide