Beetroot and Walnut Salad Recipe

Beetroot and Walnut Salad


  • 1/2 cup (50g)
  • 1 tbsp
    icing sugar mixture
  • 1 bunch
    watercress, 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 tbsp
    red wine vinegar

How to Cook

Prep Time: 10 minutes | Cooking Time: 5 minutes
  1. Heat a non-stick frying pan over medium-high heat. Add walnuts; cook, stirring 2-3 minutes or until toasted; add icing sugar mixture and cook stirring constantly for 1 minute or until sugar caramelises and walnuts are coated. Remove from pan and cool.

  2. 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.



Average Qty Per Serve Qty Per 100g
Energy 1511.1kj 705.6kj
Weight 214.1g 100g
Protein TOTAL 11.9g 5.5g
Fat TOTAL 29.3g 13.7g
- Saturated Fats 6.9g 3.2g
Carbohydrates TOTAL 9.7g 4.5g
- Sugars 9.5g 4.4g
Sodium 206.1mg 96.2mg
Dietary Fibre 6.4g 3.0g
Calcium 109.5mg 51.1mg