Beetroot & walnut salad

Candied walnuts and sharp goats cheese make this salad a standout.

Recipe «Beetroot & walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches baby beetroot, trimmed, Olive oil, to grease, 140g caster sugar, 55g walnut halves, 1/2 tsp sea salt flakes , 2 bunches rocket leaves, 80g goat's cheese, crumbled, 60ml extra virgin olive oil , 1 tbsp red wine vinegar.

Ingredients:

• 2 bunches baby beetroot, trimmed 
• Olive oil, to grease 
• 140g caster sugar 
• 55g walnut halves 
• 1/2 tsp sea salt flakes 
• 2 bunches rocket leaves 
• 80g goat's cheese, crumbled 
• 60ml extra virgin olive oil 
• 1 tbsp red wine vinegar 

Instructions

1. Preheat oven to 200°C. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.
2. Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over tray. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.
3. Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.