Roasted Beetroot and Walnut Salad
INGREDIENTS
- 600g beetroots
- 60g walnuts, toasted
- 1 orange, zest and juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- A handful of watercress
NUTRITION
Per serving
240
Calories
6g
Protein
24g
Carbs
14g
Fats
METHOD
1
Roast the beetroots
Wrap each beetroot in foil and roast at 200C for one hour. Cool, peel and cut into chunks.
2
Make the dressing
Whisk orange juice, zest, vinegar, mustard, oil and salt to emulsify.
3
Toast the walnuts
Toast walnuts in a dry pan for three minutes until fragrant.
4
Plate
Toss beetroots with dressing, scatter walnuts and watercress.
VEG.ARMY TIP
Cook beetroots a day ahead — slicing cold gives clean colour blocks.
