heavy based saucepan
- 700 g trimmed beetroot baby or medium sized, stems removed, topped and tailed (approx 4-5 bunches baby beetroot)
- 30 ml olive oil extra virgin
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 125 g rocket (arugula) leaves washed and dried
- 125 g goats cheese or Danish feta (see notes)
- 20 g butter salted
- 1 c walnuts
- 30 g caster sugar
- small pinch of salt
- 30 ml pomegranate syrup
- 30 ml red wine vinegar
- 30 ml orange juice freshly squeezed
- 60 ml olive oil (1/4 cup)
- 2 tsp maple syrup
To Prepare Beetroot:
Cut the stems off the beetroot and trim the bottom roots. You want to have approx 700g of beetroot for this recipe. Wash them well. Leave the smaller sized baby beetroots whole, and cut others in half or quarters so they are all roughly the same size. If using medium sized beetroot, cut into quarters or into 6 wedges.
To make a parcel for the beetroot to cook in, add a layer of aluminium foil (the same size as the tray) onto the oven tray followed by a layer of baking paper. Place all the beetroot pieces onto the baking paper and drizzle with the olive oil and season with the salt and pepper. Massage the oil into the beetroot and spread them out leaving a 3cm gap around the edges of the baking paper. Complete the parcel by layering another piece of baking paper over the beetroot, followed by aluminium foil over the top. Fold or scrunch the edges around the beetroot to seal the edges and create a parcel. Place the tray into the preheated oven and roast the beetroot for 45 minutes, then remove the top layers of foil and paper and check the beetroot. Continue to cook uncovered for 5-15 minutes or until beetroot is tender and can be pierced easily with a fork. Keep an eye on them in the last few minutes. They should be slightly caramelised and be cooked through. Remove from the oven and set aside to cool to room temperature.
Melt the butter in a heavy based saucepan over medium heat. Add the sugar and stir briefly, then leave the sugar until it is almost melted (less than 30 seconds). Add the nuts and a small pinch of salt, and stir continuously for 2-3 minutes or until you notice the sugar and walnuts starting to change to a golden colour. Stir a few seconds more, making sure all walnuts are coated. Pour the golden walnuts out onto baking paper and spread them out so they don’t stick together. Leave to cool. Chop some of the larger whole walnuts in half.
To Assemble the Salad:
Spread the rocket leaves out on a large platter. Drizzle over some of the dressing and toss. Season lightly with salt and pepper. Add the beetroot and half the walnuts and toss again. Crumble over the goats cheese, add more dressing and toss the salad gently. Scatter over more of the walnuts. You may have a little dressing left over.This is a room temperature salad. Any leftovers can be stored in the refrigerator.Enjoy!
The Candied Walnuts are delicious! You might find you only use 3/4 cup for this recipe. The nutritional values are based on 1 cup of walnuts being used.
They make a delicious snack on their own.
Re: Goats Cheese. I buy the creamy cubes of goats cheese that are marinated in olive oil. If using these, drain them on paper towels before using. If you don’t like goats cheese you can use a creamy feta cheese like Danish Feta.
Beetroot: Baby beetroots do not need to be peeled. I usually leave the skin on my beetroot unless using larger, older beetroot which I tend to avoid using for this salad.
Calories: 437kcal | Carbohydrates: 25g | Protein: 9g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 297mg | Potassium: 552mg | Fiber: 5g | Sugar: 18g | Vitamin A: 841IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg