Heritage beetroot and candied walnut salad
- November 2015
- Serves 6
- 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.
- 20.5g (5.6g saturated)
- 31.7g (31.1g sugars)
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.
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