Riverford Wicked Leeks
Beetroot and rocket salad with orange and walnuts recipe image

Print Beetroot and rocket salad with orange and walnuts

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 & 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 & pepper


  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.
  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes