Page title and description
Salads
Beetroot with walnut vinaigrette
The sweetness and intensity of this purple hued dish pairs well with dense-fleshed meats like game, pork or ham. Tossed with salad leaves, toasted walnuts and creamy goat's cheese this makes a healthy vegetarian salad.
Ingredients
- 300g beetroot, trimmed
- 1 tbsp sherry vinegar
- 1-2 tsp balsamic vinegar
- ¼ tsp salt
- 1 tbsp walnut oil
- 3-4 tbsp olive oil
- parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
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Step 1
Preheat oven to 200°C/Gas 6. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender, about 45 minutes depending on size.
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Step 2
Use a knife to skin the beetroots, trim the ends and slice into thick batons or wedges.
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Step 3
To make the vinaigrette mix the remaining ingredients together in a small bowl. Dress the beets whilst still warm.