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.