Beetroot salad with orange-walnut dressing

Beetroot and orange are perfect salad partners, with the earthiness of beetroot picked up by the bright tang of orange. Add nutty walnuts and creamy goats cheese, and you have yourself a salad just as attractive to look at as it is to eat.

Beetroot salad with orange-walnut dressing Credit: Desiree Nielsen

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

Orange-walnut dressing

• 2 tbsp walnut oil
• 1 garlic clove, sliced
• 1 tsp (5 ml) honey
• juice of ½ orange
• salt and ground pepper, to taste

Beetroot salad

• 4 beetroot
• 1 cup baby spinach
• ¼ cup walnuts, chopped
• ¼ cup soft goats’ cheese, crumbled
• 1 tsp baby thyme leaves, for topping

Instructions

1. Place all dressing ingredients in a blender or food processor and mix until completely smooth. Set aside until ready to serve salad.

2. Peel and trim beets and spiral into noodles.

3. Arrange baby spinach leaves on plate and top with beetroot noodles, walnuts and crumbled goats’ cheese.

4. Pour over orange-walnut dressing and garnish with baby thyme to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.