Roasted Beet and Walnut Salad

Ingredients

Instructions

1. 1

   Preheat the oven to 220 C. Line a tray or small roasting pan if desired for easier cleanup. Peel the beets and cut them into even 2 cm wedges so they roast at the same rate.

2. 2

   Toss the beet wedges with the olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer with a little space between pieces; crowding will steam them instead of roasting.

3. 3

   Roast for 20-22 minutes, turning once halfway through, until the beets are tender when pierced with the tip of a knife and lightly caramelised at the edges.

4. 4

   While the beets roast, segment the orange over a bowl to catch any juices. Roughly chop the walnuts. If you like, briefly toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, shaking often so they do not burn.

5. 5

   Make the vinaigrette by whisking the balsamic vinegar, olive oil, salt, and black pepper until slightly thickened. A pinch more salt can be added later after tasting with the sweet beets and orange.

6. 6

   Let the roasted beets sit for 3 minutes so they stop steaming aggressively; this keeps the rocket from wilting too much. In a bowl or on a platter, arrange the rocket, warm beets, orange segments, and walnuts.

7. 7

   Drizzle over the balsamic vinaigrette and toss gently just enough to coat. Serve immediately while the beets are still slightly warm for the best contrast of flavours and textures.

Nutrition per serving

Notes

• •For a true 30-minute beginner-friendly version, cut the beets fairly small and evenly; smaller wedges roast much faster.
• •Wear gloves when peeling beets if you want to avoid stained hands.
• •If your oranges are very sweet, add an extra 5 ml balsamic vinegar for more balance.
• •This salad pairs well with grilled chicken, salmon, or can be served on its own as a light lunch.

Background