adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast beetroot & walnut salad
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate your salad game with this delicious roasted beetroot and walnut salad.
Ingredients:
  • 8 medium beetroot, ends trimmed
  • 100g walnut kernels
  • 1 red onion, finely chopped
  • 60ml (1/4 cup) red wine vinegar
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 orange
  • 125.00 ml chopped fresh continental parsley
Instructions:
  • Preheat the oven to 200C. Individually wrap each beetroot bulb in foil and arrange on a baking tray. Bake for 1 hour until tender. Let them cool for a bit. Then, wearing rubber gloves, peel and chop the beetroot into 3cm pieces.
  • Heat a large frying pan over medium heat, then toast the walnuts while stirring often for 1 minute until fragrant.
  • In a large bowl, mix walnuts and onion. In a separate container, whisk together vinegar, oil, and cumin. Season with salt and pepper. Zest the orange using a zester or peel the rind with a vegetable peeler and cut into thin strips using a small sharp knife.
  • Combine the beetroot and dressing with the walnut mixture, gently toss to mix. Cover and let it sit to enhance the flavors.
  • Garnish with fresh parsley and grated orange zest before serving.

Similar Recipes