Salads
Beetroot and rocket salad with orange and walnuts
A robust-tasting salad, served warm or cold. You could try using blood oranges when they're in season for an even more spectacular appearance.
Ingredients
- bunch of beetroot, washed and trimmed
- 70g walnuts
- pinch cayenne
- 2 oranges
- 2 tbsp red wine vinegar
- 2 tbsp orange juice
- zest of ½ orange, finely chopped
- 60ml olive oil
- 400g rocket, washed
- salt and pepper
Method
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Step 1
Preheat oven to 220°C/Gas 7. Roast the beetroot in a baking tray, with a splash of water, salt and pepper and a little olive oil. Cover tightly and cook for about 45 minutes.
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Step 2
While the beetroot is cooking, toast the walnuts on a baking tray for about 5 minutes. When they come out of the oven sprinkle with a little salt and a pinch of cayenne.
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Step 3
Cut off the peel from the oranges, trim top and bottom and cut oranges into ½cm rounds. Make vinaigrette with vinegar, juice, zest and olive oil. Season.
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Step 4
Once cool, peel the beets and slice into rounds. Toss with vinaigrette. Arrange on a serving dish with orange slices and rocket. Drizzle over remaining vinaigrette and sprinkle with walnuts.
