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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.
Roasted beetroot and rocket salad with candied walnuts
Serves88
Cook time50 mins50 minutes
Prep time20 mins20 minutes, + Cooling & setting time
+ Cooling & setting time
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
Description
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.
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.
