Roast beetroot & walnut salad

Recipes / Salads

Try a salad with a difference with this roasted beetroot and walnut version.

Recipe «Roast beetroot & walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 8 medium beetroot, ends trimmed, 100g walnut kernels, 1 red onion, finely chopped, 60ml red wine vinegar, 60ml extra virgin olive oil , 1 tsp ground cumin, 1 orange, 1/2 cup chopped fresh continental parsley .

Ingredients:

  • 8 medium beetroot, ends trimmed 
  • 100g walnut kernels 
  • 1 red onion, finely chopped 
  • 60ml red wine vinegar 
  • 60ml extra virgin olive oil 
  • 1 tsp ground cumin 
  • 1 orange 
  • 1/2 cup chopped fresh continental parsley 

Instructions

  1. 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.
  2. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook, stirring often, for 1 minute or until aromatic.
  3. 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.)
  4. Add beetroot and dressing to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavours.
  5. Sprinkle with the parsley and orange rind to serve.