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Peter Evans

Roasted beetroot, walnut and rosemary salad

Serves 4

Ingredients

  • 4 large beetroot peeled and cut into quarters
  • 8 garlic cloves skins still on
  • 3 sprigs rosemary
  • 3 tablespoons olive oil
  • 1 tablespoon rasberry or red wine vinegar
  • salt & pepper
  • ½ cup walnut roughly chopped
  • 3 tablespoons mayonnaise
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Method

  1. Place all the ingredients except the walnuts inside a large piece of
  2. doubled over foil, wrap up and place in an oven on 160 degrees Celsius for
  3. 40 minutes or until soft.
  4. When soft open up the foil, take out the garlic and stir it through your
  5. mayonnaise.
  6. Spoon some mayonnaise onto the center of your plate and place the
  7. beetroots on top.
  8. Sprinkle over some walnuts.
  9. Great with some goats cheese as well.
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