Roasted Beetroot and Walnut Salad with Herb Dressing
Foil-roasted beetroot with soaked walnuts, rocket and a raw parsley and cider vinegar dressing.
- 500 g raw beetroot
- 1 tbsp light olive oil
- 60 g walnuts
- 80 g rocket
- 20 g flat-leaf parsley
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 180°C (160°C fan). Peel the beetroot and cut into bite-sized wedges.
- Step 2
Toss the wedges with the light olive oil and a pinch of salt. Put them in a baking dish, cover tightly with foil to trap the steam, and roast for 35-40 minutes until a knife goes through without resistance.
- Step 3
Soak the walnuts in warm water for 15 minutes, then drain and dry them. Toast in a dry pan over low heat for 3 minutes - low and brief, because the fats in a walnut are the reason it is here and high heat wrecks them.
- Step 4
Whisk the extra-virgin olive oil, cider vinegar, finely chopped parsley, maple syrup and salt in a small bowl.
- Step 5
Arrange the warm beetroot and rocket in a shallow bowl, scatter over the warm walnuts, and pour on the dressing immediately before eating.
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