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Photo of Roast beef, beetroot and feta salad by WW

Roast beef, beetroot and feta salad

Total Time
1 hr
20 min
40 min
Plan ahead and cook the beetroot and pumpkin with your Sunday roast. Warm them in the microwave before tossing together this satisfying salad using the leftover meat.



3 small, trimmed, quartered

Red onion

1 medium, cut into thin wedges


300 g, (kent), peeled, cut into thin wedges (buy 300g)

Lemon juice

2 tsp

Dijon mustard

3 tsp

Low-fat mayonnaise

2 tbs

Fresh chives

¼ cup(s), finely chopped

Mixed salad leaves

50 g

Deli-sliced roast beef

100 g, thinly sliced

Reduced fat feta cheese

30 g, crumbled


1 tbs, coarsley chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place beetroot, onion and pumpkin on a large baking tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for 40 minutes or until tender. Transfer to a large bowl.
  2. Meanwhile, whisk juice, mustard, mayonnaise and 2 teaspoons warm water in a small bowl. Stir in half the chives.
  3. Add salad leaves, beef, feta and walnuts to roasted vegetables and toss gently to combine. Drizzle salad with dressing and serve sprinkled with remaining chives.


TIP: This recipe can be made with any leftover roast meat, such as lean lamb, chicken or pork. Wear disposable gloves when peeling beetroot so it doesn’t stain your hands.