My Heirloom Beets in the Mix

My tasty beets in the mix, got to love a colourful salad, to make us all feel a little more vibrant!

 Roasted Beetroot and Walnut Salad
  • 3 large beetroots
  • 100g walnut kernels
  • 60ml (1/4 cup) red wine vinegar
  • 60ml (1/4 cup) extra virgin olive oil
  • 20g of Goat Cheese broken into pieces
  • 1 tsp ground cumin
  • 1 large orange (juice half of it - keep the other half and chop into segments)
  • A few handfulls of mixed salad leaves
  1. Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into 3cm pieces.
  2. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook, stirring often, for 1 minute or until aromatic - set aside, place in serving bowl.
  3. Whisk the vinegar, oil, orange juice and cumin in a jug. Season with salt and pepper. Use a zester to remove about 5-6 pieces of the rind from orange. (remove white pith from the rind. Cut the rind into very thin strips.)
  4. Add salad leaves, cheese, beetroot and dressing to the walnuts. 
  5. Add zest and orange segments.  Gently toss to combine. Cover and set aside to develop the flavours.
Serves: about 4-6.. well enough


    River said...

    I'm not a fan of beets, but your salad does look colourful.

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