Gluten Free

Vibrant Beet, Radish & Walnut Salad

Happy Hump Day and today’s blog post is an easy recipe for a Beet, Radish & Walnut Salad, on a bed of fresh rocket, with a simple vinaigrette dressing.

Thing is, often times raw beet can taste like dirt. A few of you have asked me about this before, and no you are not alone – beetroot can have a very ‘earthy’ taste. My way around this is to boil and then roast the beet in a bit of sweetness – in this instance I used maple syrup. By roasting the beetroot it is given a caramelised, charred flavour which minimises that taste that some of us don’t like.

This Beet, Radish & Walnut Salad

Beet, Radish & Walnut Salad

This salad is loaded with fresh rocket, feta cheese, pickled radish (which you can easily do yourself), raw walnuts and a vinaigrette sweetened with maple.

The recipe serves 2 as a main meal or 4 as a side dish.

It is gluten-free and the feta cheese can easily be replaced with lactose-free versions if you’d prefer or left out entirely. My sister said she would have preferred it with Goats cheese, so maybe I will try that again next time.

Here is the very simple salad recipe, I hope you enjoy!

Beet, Radish & Walnut Salad

A fresh salad with roasted sweet beets, pickled radish, raw walnut and feta over a bed of crisp rocket. Drizzled with a maple vinaigrette.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Salad, Side Dish
Keyword: beetroot, butternut salad, healthy salad, Lunch, maple, radish, rocket, walnut
Servings: 2
Author: Cat Barker

Ingredients

  • 40 g rocket washed
  • 2 wheels feta cut into cubes
  • 2 small beetroot fresh
  • 1 tbsp maple syrup
  • salt & pepper to taste
  • olive oil extra virgin
  • 5 small radishes
  • 120 ml vinegar white
  • 15 ml sugar
  • 50 g raw walnuts

Vinaigrette

  • Pickling juice from the radishes
  • 1 tbsp maple syrup

Instructions

  • To make the salad, first boil your beetroot whole for 20 minutes or so, ensuring it is not completely soft.
  • Cut into cubes and place on a baking tray, which has been coated with olive oil and salt and pepper . Roast at 200C for 30 minutes or so and 5 minutes before removing, add your maple syrup to caramelize the beet in the last few minutes of cooking.
  • While your beet is cooling, make your pickled radishes. Slice your radishes first into paper thin slices.
  • Mix vinegar with sugar and let your radishes soak in this mixture
  • Assemble the salad by placing rocket on plate or in bowl, topping with cubed feta, cooled beetroot and walnuts.
  • Remove the radishes from pickling juice and add to salad.

The Vinaigrette

  • To make the vinaigrette,, just add maple syrup to the pickling juice and viola, you will have a dressing. which you can drizzle over the salad.

Did you make this recipe?

Tag me at #LeFamishedCat @LeFamishedCat 

 

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