https://www.lifestylefood.com.au/recipes/1176/roasted-beetroot-walnut-and-rosemary-salad

LifestyleFOOD.com.au

For the perfect side dish, try this roasted beetroot, walnut and rosemary salad. It’s simple to prepare, nutritious and delicious.

Ingredients

  • 3 cups mixed greens (watercress, rocket, lettuce, spinach)

  • 6 baby beetroots or 2 large beetroots, washed

  • ½ cup walnuts, lightly toasted, chopped

  • 1 sprig of rosemary, whole

  • Dressing 

  • 1 Tbsp red wine or raspberry vinegar

  • 2 Tbsp olive oil

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup

  • 1 sprig of rosemary, finely shopped

  • Sea salt and freshly cracked black pepper

Method

  • 1.

    Pre-heat the oven the 160’C

  • 2.

    Drizzle your beetroot with a little olive oil, salt and pepper, then wrap them up in baking paper along with 1 sprig of rosemary. Wrap the baking paper parcel in aluminum foil, place on a baking tray and roast for 30 to 40 minutes, until soft

  • 3.

    Allow the beetroots to cool slightly before peeling them – the skin should just come off when you rub them, and you might want to wear gloves

  • 4.

    To make the dressing: whisk together the vinegar, olive oil, maple syrup, Dijon mustard in a small bowl, then season with salt and pepper and add 1 sprig of finely chopped rosemary

  • 5.

    Cut your baby beetroots in half, or large beetroots in to wedges

  • 6.

    Place your mixed salad leaves on a plate, top with half the beetroot and walnuts and then drizzle over the rosemary dressing

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 2 ratings