JUMP TO RECIPE

Recipe

Serves

4 1×

Serves 4Prep 15 minCook 45 minTotal 1H

Ingredients

  • 500 g beetroot (about 4 medium), scrubbed
  • 2 tbsp olive oil
  • 3 oranges
  • 80 g walnut halves
  • 100 g goat cheese or feta, crumbled (optional)
  • 2 handfuls rocket or watercress
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp wholegrain or Dijon mustard
  • 1 tsp honey
  • Salt and black pepper

Method

  1. Heat the oven to 200C conventional or 180C fan. Cut any large beetroot in half.
  2. Toss the beetroot with the olive oil and a little salt on a tray. Roast for 40 to 45 minutes until tender when pierced and the skins slip off easily.
  3. While warm, rub off the skins with paper towel and cut into wedges. Wear gloves if you prefer.
  4. Toast the walnuts in a dry pan for 3 minutes until fragrant. Roughly chop.
  5. Segment the oranges over a bowl to catch the juice, reserving the flesh and juice separately.
  6. Whisk the dressing with 1 tbsp of the reserved orange juice.
  7. Arrange the rocket, beetroot wedges and orange segments on a platter.
  8. Scatter over the walnuts and cheese, spoon over the dressing and season generously with pepper.

Roasted Beetroot and Orange Salad with Walnuts

Roasted beetroot and orange salad with walnuts on a cream ceramic platter

Roasted beetroot and orange salad with walnuts balances sweet, caramelised beetroot against sharp orange segments and crunchy toasted nuts.

A mustard and honey dressing ties it together, and crumbled goat cheese makes it a light lunch rather than a side.

Earthy, bright and very seasonal.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Tips

  • Roasting, not boiling, concentrates the beetroot sweetness.
  • Dressing the beetroot while still warm helps it absorb the flavours.
  • Segment the oranges over a bowl so no juice is lost.

Variations

  • Swap goat cheese for blue cheese or leave it out for a vegan salad.
  • Add roasted carrots alongside the beetroot.
  • Use hazelnuts or pecans instead of walnuts.

FAQ

Q: Can I use ready-cooked beetroot?
A: Yes, vacuum-packed works; skip the roasting and just warm it briefly.

Q: Can I make it ahead?
A: Roast the beetroot up to 2 days ahead; assemble just before serving.

Q: Will it stain?
A: Beetroot juices stain hands and boards, so gloves and parchment help.

Q: Is it vegan?
A: Yes if you omit the cheese and swap the honey for maple syrup.