Cooked chilled baby beets are now available in the chiller section of most large supermarkets, if you cannot find them, you can either roast your own or use canned baby beets as an alternative.
Beetroot and Walnut Salad Recipe Recipe
Ingredients
7
Ingredients
Cooking Time
5
mins
Mins
Richard's Notes
Ingredients
-
1/2 cup (50g)walnuts
-
1 tbspicing sugar
-
1 bunchwatercress, trimmed
-
1 pkt (250g)store-bought cooked chilled baby beets, quartered
-
1 pkt (120g)goats cheese, crumbled
-
1/4 cup (60mL)extra virgin olive oil
-
1 tbspred wine vinegar
How to Cook
Prep Time: 10 minutes |
Cooking Time: 5 minutes
-
Heat a non-stick frying pan over medium-high heat. Add walnuts; cook, stirring 2-3 minutes or until toasted; add icing sugar and cook stirring constantly for 1 minute or until sugar caramelizes and walnuts are coated. Remove from pan and cool.
-
Combine watercress and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Mix oil and vinegar in a screw-top jar; shake well; drizzle over the salad.
Nutrition
| Average Qty Per Serve | Qty Per 100g | |
|---|---|---|
| Energy | 1522.4kj | 709.2kj |
| Weight | 214.6g | 100g |
| Protein TOTAL | 11.9g | 5.5g |
| Fat TOTAL | 29.3g | 13.6g |
| - Saturated Fats | 6.9g | 3.2g |
| Carbohydrates TOTAL | 10.2g | 4.7g |
| - Sugars | 10.1g | 4.7g |
| Sodium | 206.1mg | 96.0mg |
| Dietary Fibre | 6.4g | 3.0g |
| Calcium | 109.6mg | 51.0mg |
More Fresh Recipes
