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
- 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.
- 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.
- 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.)
- Add salad leaves, cheese, beetroot and dressing to the walnuts.
- Add zest and orange segments. Gently toss to combine. Cover and set aside to develop the flavours.
Subscribe to:
Post Comments (Atom)
My Blog List
1 comments:
I'm not a fan of beets, but your salad does look colourful.
Post a Comment