Roasted beetroot and rocket salad with candied walnuts
You can’t go wrong with this delicious salad. Packed with flavour from beetroot, rocket, fetta and walnuts, it’s the ultimate starter or side.
Serves
8
Prep
20m
Note: + Cooling & setting time
Cooking
50m
Ingredients
- 12 (about 800g) baby beetroot*, trimmed
- 1 cup (100g) walnuts
- 20g butter
- 3/4 cup (165g) brown sugar
- 3 bunches asparagus, woody ends trimmed
- 60g pkt Coles Australian Baby Rocket
- 200g marinated fetta, drained, crumbled
- 2 tbs extra virgin olive oil
- 1/3 cup (80ml) balsamic glaze
Method
STEP 1
Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray. Roast for 50 mins or until tender. Set aside to cool. Wearing gloves to avoid staining your hands, peel each beetroot and cut into wedges.
STEP 2
Meanwhile, line a baking tray with baking paper. Spread walnuts over lined tray. Melt butter in a non-stick frying pan. Stir in the sugar. Add 1/4 cup (60ml) water. Bring to the boil. Cook for 5 mins or until mixture begins to caramelise. Remove from heat and allow bubbles to subside. Pour over walnuts. Set aside for 20 mins or until set. Break into pieces.
STEP 3
Place the asparagus in a heatproof bowl. Cover with boiling water. Stand for 2 mins or until bright green. Refresh under cold water. Drain well.
STEP 4
Arrange the rocket and asparagus on a serving platter. Top with beetroot, fetta and caramelised walnuts. Drizzle with oil and balsamic glaze. Season.
On the move: Transport the walnuts, beetroot and cooked asparagus in separate airtight containers. Assemble the salad just before serving.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
