Name: Beetroot and camembert salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 57.50 gm California walnuts; 850g can whole baby beets; 2 x 125g camembert, at room temperature; 1/2 green oak leaf or coral leaf lettuce, washed and dried; 45.50 gm pure olive oil; 30.00 ml Italian white wine vinegar; 8.85 gm wholegrain mustard

Beetroot and camembert salad

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Elevate your salad game with this amazing combo of walnuts, creamy camembert, and earthy beetroot. Simply fabulous!

Ingredients:

57.50 gm California walnuts
850g can whole baby beets
2 x 125g camembert, at room temperature
1/2 green oak leaf or coral leaf lettuce, washed and dried
45.50 gm pure olive oil
30.00 ml Italian white wine vinegar
8.85 gm wholegrain mustard

Instructions:

Preheat the oven to 180C (160C fan). Spread walnuts on a baking tray and bake for 4-5 minutes until lightly toasted. Transfer to a plate to cool and roughly chop.
Cut the beets into halves or quarters, preserving tiny ones whole. Slice the camembert thinly.
Place fresh lettuce leaves artistically on serving plates, then elegantly layer with sliced beetroot and creamy camembert. Generously sprinkle with crunchy walnuts. In a small screw-top jar, mix dressing ingredients vigorously, then drizzle the flavorful dressing over the salads right before serving them promptly.

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