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Beetroot & walnut salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Irresistible salad with candied walnuts and tangy goat cheese.
Ingredients:
  • 2 bunches baby beetroot, trimmed
  • Olive oil, to grease
  • 140g (2/3 cup) caster sugar
  • 55g (1/2 cup) walnut halves
  • 1.20 gm sea salt flakes
  • 2 bunches rocket leaves
  • 80g goat's cheese, crumbled
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat the oven to 200°C. Prick the beetroot with a fork and bake on a tray for 45 minutes or until tender. Allow to cool, then peel and halve.
  • Line a baking tray with parchment paper and brush a wire rack with oil before placing it over the tray. Heat sugar in a non-stick frying pan over medium heat until melted, without stirring, tilting the pan occasionally for about 4 minutes. Add walnuts and coat them with the melted sugar. Transfer the glazed walnuts onto the prepared rack and separate them. Sprinkle with salt and let them set for 30 minutes.
  • In a serving bowl, gently toss together the arugula and beets. Sprinkle with goat cheese and walnuts. Mix olive oil and vinegar in a small jug and drizzle over the salad.

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