Beetroot & walnut salad

INGRIDIENTS
2 bunches baby beetroot, trimmed
Olive oil, to grease
140g (2/3 cup) caster sugar
55g (1/2 cup) walnut halves
1/2 teaspoon sea salt flakes
2 bunches rocket leaves
80g goat's cheese, crumbled
60ml (1/4 cup) extra virgin olive oil

1 tablespoon red wine vinegar

DIRECTIOINS
Step 1
Preheat oven to 200°C. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.
Step 2
Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over tray. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.
Step 3
Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.

 

Share this

stars news