Riverford Wicked Leeks
Beetroot with walnut vinaigrette recipe image

Print Beetroot with walnut vinaigrette

The sweetness and intensity of this purple hued dish pairs well with dense-fleshed meats like game, pork or ham. Tossed with salad leaves, toasted walnuts and creamy goat's cheese this makes a healthy vegetarian salad.


  • 300g beetroot, trimmed
  • 1 tbsp sherry vinegar
  • 1-2 tsp balsamic vinegar
  • ¼ tsp salt
  • 1 tbsp walnut oil
  • 3-4 tbsp olive oil
  • Parsley, chopped
  • Salt & pepper


  1. Preheat oven to 200°C/Gas 6. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender, about 45 minutes depending on size.
  2. Use a knife to skin the beetroots, trim the ends and slice into thick batons or wedges.
  3. To make the vinaigrette mix the remaining ingredients together in a small bowl. Dress the beets whilst still warm.
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