Beetroot & walnut salad

Beetroot & walnut salad


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

The ingredient of Beetroot & walnut salad

  1. 2 bunches baby beetroot, trimmed
  2. Olive oil, to grease
  3. 140g (2/3 cup) caster sugar
  4. 55g (1/2 cup) walnut halves
  5. 1/2 teaspoon sea salt flakes
  6. 2 bunches rocket leaves
  7. 80g goats cheese, crumbled
  8. 60ml (1/4 cup) extra virgin olive oil
  9. 1 tablespoon Coles Italian Red Wine Vinegar

The instruction how to make Beetroot & walnut salad

  1. Preheat oven to 200u00b0C. 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 goatu2019s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.

Nutritions of Beetroot & walnut salad

calories: 319.065 calories
calories: 19 grams fat
calories: 3.5 grams saturated fat
calories: 33 grams carbohydrates
calories: 6.5 grams protein
calories: NutritionInformation

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