Walnut and Beetroot Salad

This is a great seasonal salad, which is full of flavour as well being supremely healthy. The leafy greens, walnuts and beetroot are all superfoods supplying vitamins C, A and E as well as protein, iron and omega 3. It’s handy to keep a few of the soy roast walnuts in a jar ready to add to salads and pasta.

Walnut and Beetroot Salad

Vegetarian and Can Be Vegan

For the Beetroot:

• 2 medium raw beetroot, peeled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar

For the Walnuts:

• 2 cupful of walnut halves
• 1 tblsp dark soy sauce (or tamari wheat-free soy sauce)

For the Salad:

• A mix of dark green salad leaves, such as watercress, spinach, rocket and parsley, washed and dried
• 4oz crumbly goats cheese (optional)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• A little salt and black pepper

Set the oven at 175°C. Cut the beetroot into 4 – 6 wedges and coat in the oil. Roast in the oven for approximately half an hour. Sprinkle the balsamic vinegar over the beetroot pieces and toss. Cook for a further 10 minutes or until the beetroot are fully cooked.

Meanwhile toss the walnut halves in the soy sauce and place in a roasting tin. Roast in the oven for approximately 10 minutes or until the walnuts just start to brown. Be careful not to burn the walnuts.

Cool the beetroot and walnuts and place them over the salad. Crumble the goast cheese if used, and add that to the salad. Sprinkle on the oil and balsamic to dress, along with a small amount of salt and black pepper.

The Author:

Anne is a food and travel writer, author of ‘Early Vegetarian Recipes’ www.earlyvegetarianrecipes.co.uk She also runs Hollyfoods, a small food company selling locally at fairs around London.