Pic of Beetroot and rocket salad with orange and walnuts

Beetroot and rocket salad with orange and walnuts

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Beetroot and rocket salad with orange and walnuts

Side Serves 4 1h 10 min
A robust-tasting vegetarian winter salad. This could be a light lunch, or a dinner eaten alongside lamb. Use blood oranges when they're in season for a more spectacular appearance. Our beetroot is picked from July to November which crosses over with the rocket season which lasts till early October.


  • bunch of beetroot, washed and trimmed
  • 70g walnuts
  • pinch cayenne
  • 2 oranges
  • 2 tbsp red wine vinegar
  • 2 tbsp orange juice
  • zest of ½ orange, finely chopped
  • 60ml olive oil
  • 400g rocket, washed
  • salt and pepper


Prep time: 10 min
Cooking time: 1h
  • Step 1

    Preheat oven to 220°C/Gas 7. Roast the beetroot in a baking tray, with a splash of water, salt and pepper and a little olive oil. Cover tightly and cook for about 45 minutes.
  • Step 2

    While the beetroot is cooking, toast the walnuts on a baking tray for about 5 minutes. When they come out of the oven sprinkle with a little salt and a pinch of cayenne.
  • Step 3

    Cut off the peel from the oranges, trim top and bottom and cut oranges into ½cm rounds. Make vinaigrette with vinegar, juice, zest and olive oil. Season.
  • Step 4

    Once cool, peel the beets and slice into rounds. Toss with vinaigrette. Arrange on a serving dish with orange slices and rocket. Drizzle over remaining vinaigrette and sprinkle with walnuts.

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