BEETROOT AND ORANGE SALAD
2 bunches baby beetroot, washed and leaves trimmed
95g LUCKY NATURAL GOLDEN WALNUTS
2 tablespoons olive oil
1 teaspoon sea salt, crushed
2 teaspoons caster sugar
150g mixed salad leaves
2 blood oranges, or Navel oranges, peeled and segmented
2 teaspoons Dijon mustard
2 tablespoons honey
80ml (1/3 cup) white wine vinegar
125ml (1/2 cup) extra virgin olive oil
1. Preheat oven to 180C.
2. Place beetroot on a sheet of foil and drizzle over oil. Wrap foil to seal the beetroot. Roast for 45 minutes, or until tender when inserted with a skewer. When cool enough to handle remove the beetroot skins and trim base (wear rubber gloves to prevent stained hands). Set aside to cool to room temperature. Cut beetroot in
half, if desired.
3. Meanwhile, toss the walnuts in a small bowl with olive oil to coat well. Add the salt and sugar, continue tossing, to coat well. Transfer onto a baking tray lined with baking paper. Bake for 8-10 minutes until walnuts are aromatic and sugar caramelized. Set aside to cool completely.
4. Arrange leaves, orange segments and beetroot on serving plates. Place all the dressing ingredients in a screw top jar and shake well. Drizzle dressing over salad. Scatter over walnuts. Serve immediately.
You can substitute the Natural Golden Walnuts for 3/4 cup Crumbed Walnuts if desired