September 05, 2010

Roasted Beets with Walnut Dressing

This is such a humble salad, but the key element that lifts this dish to a completely new level is the amazing walnut dressing. I found some gorgeously fragrant French walnut oil to use with a splash of caramelised balsamic vinegar that I bought on my trip to Berry during Easter. This beets salad is simply a genius combination of flavours that is an absolute must try when fresh beets are available.

Roasted Beets with Walnut Dressing
(Recipe adapted from Marie Claire Comfort by Michele Cranston)

2-3 small to medium sized beets, washed and leaves cut
small handful of cashew nuts, toasted slighty
2 big handfuls of rocket, washed and drained well
2 tbsp good walnut oil
1 tbsp caramelised balsamic vinegar
salt, black pepper

Preheat oven to 180C, wrap each beetroot in foil and place in an oven dish. Roast for 40-60 minutes or until cooked through. Let cool, then peal of the skins and cut into quarters. In a small bowl, combine the walnut oil and the balsamic vinegar and season well. Arrange the rocket, beets and toasted cashew nuts on a serving plate and drizzle with the dressing. Serve on its own as a light meal or as a side dish to red or white meat.