Heritage beetroot and candied walnut salad

Heritage beetroot and candied walnut salad
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, plus marinating

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.

Nutrition: per serving

Calories
348kcals
Fat
20.5g (5.6g saturated)
Protein
7.5g
Carbohydrates
31.7g (31.1g sugars)
Fibre
3g
Salt
0.4g
Calories
348kcals
Fat
20.5g (5.6g saturated)
Protein
7.5g
Carbohydrates
31.7g (31.1g sugars)
Fibre
3g
Salt
0.4g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. If using different coloured beetroot, jeep them separate once sliced so the colours don’t bleed into each other.

  2. Make the candied walnuts up to 3 days in advance and store in an airtight container.

  3. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Venison terrine with prunes, orange, juniper and thyme

Gill Meller’s venison terrine, flavoured with orange zest and sweet prunes, makes a tasty starter...

Save recipe icon Save recipe icon Save recipe

Healthy fish recipes

Citrus-cured fish with herbs and vinaigrette

This ceviche-style starter of citrus-cured fish uses orange and lemon juice for a splash of...

Save recipe icon Save recipe icon Save recipe

Christmas salmon recipes

Gravadlax with soda bread and horseradish cream

Jack Stein’s version of this classic gravadlax with soda bread recipe from Scandinavia is a...

Save recipe icon Save recipe icon Save recipe

Christmas starter recipes

Three-onion soup with stilton croutons

An updated version of a classic, this three-onion soup with stilton croutons makes both a...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine