Beetroot Salad With Walnuts
A simple beetroot salad makes a great light starter for a dinner party salad and it will look stunning if you are able to source different coloured beetroot varieties from a farmers’ market or good greengrocer. Cook the different beets separately as their cooking time will vary slightly, also because the red beetroot is likely to stain the others.
Recipe Author:
Mark Hix
British Seasonal Food
Photography by Jason Lowe
Reproduced courtesy of Quadrille publishing
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Publisher's Copyrighted Material |
Ingredients
For 4 people
Recipe
- 500-600g mixed young beetroot (red, golden and white or candy-striped
- salt and freshly ground black pepper
- 30 g good quality shelled walnuts
- 1 tsp good quality sea salt, such as Halen Mon or Maldon
- 1/2 tbsp. rapeseed oil
- couple of handfuls of small salad and herb leaves (silver sorrel, red chard, orach, pea shoots, chives, etc.), washed
- THE DRESSING
- 1 tbs. cider vinegar
- 1 tsp. light Suffolk mustard (or similar)
- 4 tbs. rapeseed oil
Beetroot Salad With Walnuts Directions
- 1. Cook the beetroots separately in salted water for about an hour depending on the variety and size, until they feel tender when pierced with a sharp knife. Drain and leave until cool enough to handle then peel away the skins with your fingers, wearing rubber gloves to stop the red beetroot staining your hands.
Preheat the oven to 180 degrees C
2. Toss the walnuts with the sea salt and rapeseed oil and spread out on a baking tray. Toast in the oven for 4-6 minutes, turning them once or twice, until lightly coloured.
3. To make the dressing, whisk the ingredients together in a small bowl and season with salt and pepper to taste.
4. Cut the beetroot into even-sized wedges or halves if they are too small. Cut the red ones last so you don’t stain the lighter coloured ones.
Arrange the beetroots and salad leaves on plates, season lightly and spoon over the dressing. Scatter over walnuts and serve.
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