Radicchio, roasted beetroot, orange and candied walnut salad
Radicchio, roasted beetroot, orange and candied walnut salad
Ingredients
Salad
- 3 medium sized beetroot, trimmed and scrubbed
- 2 tbsp olive oil
- 1 head of radicchio
- 1 handful rocket leaves
- 1 orange, peeled and cut into segments
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Topping
- 1 cup candied walnuts
Method
- Preheat oven to 200C.
- Rub the beetroot with the olive oil and wrap in foil.
- Pop in the oven and cook until tender (around 45 mins - 1 hour).
- Once the beetroot is cool enough to handle, unwrap and cut into quarters.
- Trim and wash the radicchio then separate and arrange the leaves in a serving bowl or platter. Add the rocket, orange and beetroot and gently toss to combine.
- Whisk together the dressing ingredients and drizzle over the salad.
- Add the walnuts and serve.
Tips
This recipe serves 4 people, as a side dish. With so much colour, texture, flavour and deliciousness, this salad shines bright on any table! Serve alongside a rich braised meat dish, or on its own with a good crumbling of feta or goat’s cheese and a few hunks of warm sourdough bread.Credit
Recipe courtesy of Sophie Hansen.| Nutrients per serve | |
| Energy | 1,671kJ |
| Protein | 4.7g |
| Fat | 35g |
| Saturated fat | 4g |
| Carbohydrate | 17.4g |
| Sugars | 17.1g |
| Dietary fibre | 4.5g |
| Sodium | 187mg |
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