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No matter whether you're planning an elaborate menu or only going forward for tomorrow Beetroot & walnut salad. This recipe stems in several decades of enjoying it at kitchen. I discover that including a couple ingredients to your recipe adds thickness to what is ordinarily bland. You may be looking for milder meals to make together along with your leftovers. Wonderful and gentle Beetroot & walnut salad perfect for post-vacation. The ingredients in this recipe get your tongue thumping, also are very waist-friendly when you want a'snack' following an active vacation. Employing several ingredients as options, this soup has been filled with a fall and hot flavor which makes it tasty. The perfect Beetroot & walnut salad to heat up you on cold winter days. Fantastic for utilizing leftover. Meals is also a significant factor of your daily diet . You need to compare the sum of this food you generally eat into the serving size listed on the label. Eating huge servings or portions may result in weight gain.

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How to make Beetroot & walnut salad

Yield = 6
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 2 bunches baby beetroot, trimmed
  • Olive oil, to grease
  • 140g (2/3 cup) caster sugar
  • 55g (1/2 cup) walnut halves
  • 1/2 teaspoon sea salt flakes
  • 2 bunches rocket leaves
  • 80g goat's cheese, crumbled
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon red wine vinegar

Method

  • Step 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.
  • Step 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.
  • Step 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.