Roast Beetroot, Plum & Walnut Salad
Clock Image
Prep: 10 mins
Cook: 20-25 mins
The beet goes on in this gorgeous summer salad that teams up golden beetroot with juicy plums and crunchy walnuts.
This recipe is a:
See this week's box.
374 kcal
(per portion)
Ingredients you'll need
  • A bunch of golden beetroot
  • 35g walnut halves
  • 1 tsp caraway seeds
  • 50g watercress
  • 4 plums
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the beetroot and slice into wedges. Pop them in a bowl. Add 1 tbsp olive oil with a pinch of salt and pepper. Turn the beetroot a few times to coat them.

  • 2.

    Arrange the beetroot on a baking tray. Slide into the oven and roast for 20-25 mins till tender.

  • 3.

    While the beetroot roast, put a dry frying pan on a medium heat. Add the walnuts. Toast for 3-4 mins till browned and nutty smelling. Tip out onto a board and leave to cool for a few mins, then roughly chop them. Tip into a large bowl.

  • 4.

    Add the caraway seeds to the pan. Toast for 1 min till they start to pop and smell aromatic. Tip into the bowl with the walnuts.

  • 5.

    Pick any really thick stalks out of the watercress. Add the tender sprigs and leaves to the walnuts.

  • 6.

    Slice the plums into wedges, discarding the stone, and add to the bowl.

  • 7.

    Whisk the Dijon mustard with the red wine vinegar and 1 tbsp olive oil. Add a pinch of salt and pepper, taste and adjust the seasoning till you like it. Pour half the dressing into the bowl and toss to mix.

  • 8.

    Arrange the dressed salad on two serving plates. Top the salad with the roast beetroot wedges. Drizzle over the remaining dressing and serve.