Easy Low Carb Roasted Beetroot, Feta and Walnut Salad

Hey you!

I figured it was about time I actually post something, and what better way to start again than with a (mostly) low carb salad that’s dead simple to make and won’t fail to impress?

I say “mostly” as it does contain beetroot, which is on the orange list and therefore needs to be limited especially if you’re aiming for ketosis and avoiding carbs at all costs. Beets are 7g carbohydrates to 100g, so not overly high at least 🙂

Raw beetroot
Baby salad leaves (my aversion to iceburg lettuce know no bounds)
Plain Greek Feta
Coconut Oil
Granulated Xylitol (you can sugar if you aren’t avoiding carbs)

Boil your beetroots for roughly 20 minutes – this makes getting the skin off easier and less messy than peeling them. Tip: I put the hot beets in a large bowl of ice cold water and rubbed the skin off in the water itself – this way you avoid pink hands for the next three days 😛
Preheat oven to 220 C
Quarter your beets and place in a roasting tray with a generous spoonful of cocount oil, and sprinkle with xylitol. Place in oven just long enough to melt the coconut oil, remove and mix well to ensure all of your pieces are nicely coated with coconut oil and xylitol. You’ll want them in the oven for a minimum of half an hour to get that nice roasted finish – I had mine in for 45 – check on them every 15 minutes and remove when you’re happy with them.


Throw your salad leaves in a bowl, spoon in the roasted candied beets, top with roughly chopped / partially crumbled feta and your walnuts. That’s it, you’re done!!

The beets are so sweet you don’t require a dresing with this, but balsamic would probably be my first choice if you need some extra “oomph” in yours.



Warm Rocket Salad with Patty Pan’s, Sweet Gouda and Bacon #LCHF

I’ve sadly fallen off the wagon in a big way these past two weeks as far as LCHF goes; and as a result I’m up 2.5kg’s!!! So, today, renewed commitment to the eating lifestyle – to the extent that I brought the custard and remaining hot dog roll (don’t ask) in to work to give to our tea lady. The easiest way to avoid temptation is, of course, to remove it 😛

So, in the spirit of the LCHF / Banting lifestyle renewal, here’s a recipe for a salad I made last night that everybody complimented me on, and went back for seconds too! The one comment from one of my unwitting guinea pigs was that the salad was so good and filled with varied ingredients that it would make an excellent stand alone main meal. I tend to agree, really.


As with all my kitchen experiments, you can sub / swap out ingredients as you like; it’s really just a template to work around according to your favourites. If you do change anything and you love it, please let me know, love hearing new recipe ideas 🙂

400g fresh rocket leaves, roughly chopped
1 x small punnet cherry tomatoes, halved (& quartered for the larger ones)
6 yellow patty pans, cut into slices approximately 3mm thick
1 large onion, diced
ghee / butter for frying
olive oil for drizzling
4 rashers of streaky bacon, chopped into bits about 1x3cm
Chilli flakes to taste
Ina Paarman’s Olive & Rosemary Seasoning to taste
300g Gouda with Tomato and Garlic (we got a hold of this at a morning boere mark in Pta; use whichever cheese you’re fond of)
1 tsp crushed garlic

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In a large frying pan, heat up your ghee or butter, and throw in the onions, patty pans, bacon, garlic and selected seasonings. While this is frying, throw your rocket, cheese and cherry tomatoes into the salad bowl you’re planning on serving in, and drizzle with a generous helping of olive oil.

I fried my ingredients on a medium heat for around 20 minutes; this should be more than enough time to cook the bacon through but still ensure your patty pans still have a bit of firmness to them without being raw.

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When you’re happy with your fry up, add it to the cold salad ingredients in the bowl, toss, and you’re ready to go! This salad is also perfect cold, so can be made ahead of time. The last time I made it with a cumin cheese that the other half found at a Woolie’s I think, and it was as delicious! It’s a truly versatile salad, so have at it and enjoy!