Salads
Roasted Beetroot and Walnut Salad
Sweet roasted beetroot with walnuts and a citrus dressing.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 500 g fresh beetroot and 70 g rocket. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Wash beetroot, wrap in foil and roast at 200°C for about 40 minutes until tender.
- Cool, peel and wedge the beets. Lightly toast the walnuts in a dry pan.
- Toss beetroot, rocket and walnuts with oil, vinegar and orange juice.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.