Heritage beetroot and candied walnut salad

  • Serves 6
  • Hands-on time 25 min, plus marinating
  • Easy
A feast for the eyes as well as the palate. This heritage beetroot and candied walnut salad is full of earthy, tangy and sweet flavours.

Nutritional info per serving

  • Calories348kcals
  • Fat20.5g (5.6g saturated)
  • Protein7.5g
  • Carbohydrates31.7g (31.1g sugars)
  • Fibre3g
  • Salt0.4g
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  • 8 small heritage beetroot (see Know-how and tip)
  • 5 tbsp extra-virgin olive oil
  • 120g ash-coated goat’s cheese
  • 80g watercress
  • 2 eating apples

For the candied walnuts

  • 100g caster sugar
  • 50g toasted walnuts, chopped

For the marinade

  • 40ml white wine vinegar
  • 20g caster sugar
  • Finely grated zest 1 orange, juice ½
  • 15g grated fresh ginger


  1. Put all the marinade ingredients in a jug and stir well to dissolve the sugar. Peel the beetroot, then slice as thinly as possible into rounds using a mandoline or very sharp knife. Lay in a shallow dish (see tip) and pour over the marinade. Leave for 1 hour at room temperature.
  2. Meanwhile, make the candied walnuts. Line a baking sheet with baking paper. Put the 100g sugar in a small non-stick frying pan and cook over a medium heat, swirling, until a caramel forms. Add the walnuts and swirl to coat. Tip out onto the lined baking sheet and allow to cool completely, then break into small pieces with a rolling pin.
  • If using different coloured beetroot, jeep them separate once sliced so the colours don’t bleed into each other.
  • Make the candied walnuts up to 3 days in advance and store in an airtight container.
  • As well as the usual purple variety, beetroot comes in heritage varieties that include golden, candy-striped (also called chioggia) and white. They’re available from good grocers and larger supermarkets. If you can’t find them, just use purple beetroot – the salad will still be pretty.
  • A lightly honeyed medium white such as vouvray demi-sec is perfect.

From November 2015

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