- whole beetroot - arugula - soft goat's cheese - walnuts - wholegrain mustard
- honey - sea salt - balsamic vinegar - honey - extra virgin olive oil
Ingredients
Prepare whole beets.
Remove the ends from the beetroot and place into a large pot topped with water. Bring to the boil and then reduce to simmer. Simmer until the beetroot can be pierced through the centre with a skewer.
Remove skin from beets.
Once the beets are cooked through, remove from the heat and strain off the water. Allow the beets to cool. Once cool to the touch, peel the skin off the beets.
Slice.
Cut the peeled beets into wedges.
Make candied walnuts.
Warm the honey in a saucepan. Once bubbling, add the walnuts and toss to combine. Turn out onto a baking tray and bake until golden. Set aside to cool.
Make balsamic dressing.
Warm the honey in a saucepan. Once bubbling, add the walnuts and toss to combine. Turn out onto a baking tray and bake until golden. Set aside to cool.
Assemble the salad.
Add salad greens to a serving platter. Top with sliced beetroot, candied walnuts, goat's cheese and balsamic dressing. Serve straight away.
Storage
Store the beetroot salad in an airtight container in the fridge for up to 3 days. If making ahead of time, leave the dressing off until just before serving.