Vegan Beetroot Salad with Candied Walnuts

Recipe Serves: 3/4 as a starter

Ingredients

Salad ingredients
6 or 7 whole raw beetroot, washed and topped
2 tbsp olive oil
1 large orange, segmented
½ ripe avocado, peeled and cut into chunks
handful of salad leaves
1 tsp ground coriander
1 garlic glove, peeled & crushed
salt & pepper
For the dressing
2 tbsp light olive oil
1 tbsp white wine vinegar
1 tbsp Mrs Bridges Sweet Beetroot Relish
1 garlic clove, minced
2 tbsp fresh orange juice
salt & pepper to season

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Method

Combine all the ingredients in a jar, close and shake well to emulsify.

For the candied walnuts
75g walnuts, halved
½ tsp cinnamon
½ tsp fine salt
2 tbsp maple syrup

Method

Place and spread out the nuts on baking parchment on top of a baking sheet.
Drizzle over the maple syrup, and sprinkle the cinnamon and salt over the top.
Place in a pre-heated oven (180c / 160c) for 15 minutes.
Remove and allow to cool.

Method

Place the beetroot in an ovenproof dish and add the olive oil, ground coriander
and garlic glove. Season well with salt and pepper and toss to coat well with the oil.
Place in a pre-heated oven (180c / 160c fan) for approx. 1hour, and move around every 20 minutes to ensure even cooking. Test for done-ness with a knife – they should feel tender when ready.

Remove and allow to cool before peeling and cutting into 3 cm chunks. You can make the candied walnuts whilst the beets are cooling.

Assemble the salad in a large bowl by adding the beetroot, orange segments, candied walnuts, avocado and salad leaves. Dress with the sweet beetroot dressing.

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