Rocket and Beetroot Salad
(2)
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.
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4 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:30min ›
Extra time:30min resting ›
Ready in:1hour15min
- 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.
- Combine the vinegar, salt, pepper, sugar and sunflower oil to make the dressing. Toss with the beetroot and onions and let stand 30 minutes.
- Briefly pan-fry the walnuts until you can start to smell them. Coarsely chop and set aside.
- Wash the rocket and tear into small pieces. Mix the rocket and walnuts with the beetroot.
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