Rocket and Beetroot Salad

    1 hour 15 minutes

    A colourful beetroot salad with red onions and peppery rocket. You can cook the beetroot ahead of time and store in the fridge until you want to throw the salad together.

    4 people made this

    Serves: 6 

    • 1 kg beetroots
    • 4-5 tablespoons red wine vinegar
    • salt and freshly ground black pepper, to taste
    • 1/2 teaspoon sugar
    • 100ml sunflower oil
    • 200g red onions, halved and thinly sliced
    • 50g whole walnuts
    • 150g rocket

    Preparation:15min  ›  Cook:30min  ›  Extra time:30min resting  ›  Ready in:1hour15min 

    1. Wash the beetroot and boil in salted water about 30 minutes or until they can be easily pierced. Drain, cool to the touch and peel. Cut into cubes.
    2. Combine the vinegar, salt, pepper, sugar and sunflower oil to make the dressing. Toss with the beetroot and onions and let stand 30 minutes.
    3. Briefly pan-fry the walnuts until you can start to smell them. Coarsely chop and set aside.
    4. Wash the rocket and tear into small pieces. Mix the rocket and walnuts with the beetroot.

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