Roast Beetroot & Walnut Salad
Preheat oven to 200C. 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…
- Cook1 h 10 min
- Total1 h 10 min
- Serves1
- LevelIntermediate
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 tsp. ground cumin
- 1 Orange
- 1/2 cup chopped fresh continental parsley
Method
- Preheat oven to 200C. 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.
- Combine walnuts and onion in a large bowl. Whisk the vinegar, oil and cumin in a jug. Season with salt and pepper. Use a zester to remove the rind from orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips.)
- Add beetroot and dressing to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavours.
- Sprinkle with the parsley and orange rind to serve.
