If you love salads that feel fresh + fancy but take almost zero effort, this one is for you.
Peppery rocket, sweet roasted beet, caramelised apple, salty vegan feta, and a ridiculously pretty pink dressing that makes the whole plate look like a little winter celebration.
And yes — the pink dressing is a hack: I add a tiny bit of roasted beet, pressed through a garlic press, so it blends instantly and turns everything blush-pink.
What you’ll love about this salad
- Fast (especially if you roast beets ahead)
- Perfect balance: sweet + salty + peppery + juicy
- Looks expensive but is very simple
- Meal-prep friendly (just keep dressing separate)
Ingredients (2 servings)
Salad
- 2 big handfuls rocket/arugula
- 1 medium roasted beet, peeled and chopped
- 1 apple, chopped (or roasted for extra depth)
- Vegan feta, crumbled (as much as your heart says)
Optional extras:
- toasted walnuts / pumpkin seeds
- a pinch of flaky salt
- black pepper
- microgreens
Pink Dressing (30 seconds)
- 3 tbsp olive oil
- 1–2 tbsp lemon juice or apple cider vinegar
- 1 tsp maple syrup (or other sweetener)
- Salt + black pepper, to taste
- 1 tsp roasted beet, pressed through a garlic press (for colour + gentle sweetness)
How to make it:
Whisk everything in a small bowl or shake in a jar. Taste and adjust:
- more lemon = brighter
- more maple = softer/sweeter
- more beet = deeper pink (don’t overdo it or it will dominate)
How to Make the Salad
- Prep the ingredients.
Chop the roasted beet into bite-sized chunks. Chop the apple. Crumble vegan feta. - Build the base.
Add rocket to a plate or bowl (I like a big flat plate for the visuals). - Top generously.
Scatter beet + apple over the rocket. Add vegan feta. - Dress right before eating.
Drizzle the pink dressing and toss lightly. - Eat immediately.
This salad is best when rocket is crisp and the apple still has bite.
Roasting Tips (for beet + apple)
If you’re roasting from scratch:
Roasted beet
- Wrap whole beets in foil (or place in a covered dish).
- Bake at 200°C / 392°F until fork-tender:
45–70 min depending on size. - Cool slightly, then peel (skin slips off easily).
Roasted apple (optional but amazing)
- Chop apple into chunky pieces.
- Roast 10–15 min at 200°C until the edges caramelise a little.
- Let cool before adding to salad (so rocket stays crisp).
Serving Ideas
This salad is lovely on its own, but also perfect with:
- crusty sourdough
- baked potatoes
- a warm lentil side
- a simple soup (tomato, mushroom, miso)
Storage Notes
- Keep rocket + toppings in one container
- Keep dressing in a jar
- Assemble right before eating for best texture
Homemade Vegan Feta (Coming Soon!)
The salty vegan feta makes this salad. I’m sharing my homemade vegan feta recipe soon (it’s surprisingly easy), so keep an eye on the series.
