Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts
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Ingredients
For the salad
- 700g of beetroot , peeled and diced (approx. 6–8 medium beetroot)
- 160g of shallots , peeled and sliced (approx. 3 banana shallots or 6 round shallots)
- 40g of walnut halves
- 16g of extra virgin olive oil
- 6g of thyme leaves
- 2g of sea salt
- 2g of freshly ground black pepper
Raspberry dressing
- 60g of raspberries
- 30g of sherry vinegar, or a combination of sherry and balsamic
- 2g of sea salt
- 1g of freshly ground black pepper
Method
1
Preheat the oven to 180°C/gas mark 4. Line a large baking tray with some parchment paper
2
In a mixing bowl, toss the beetroot and shallot with the thyme, olive oil and seasoning; mix well to coat evenly. Spread onto the baking tray and roast for 35 minutes
3
Simultaneously, toast the walnuts for 6 minutes on a separate baking tray
4
For the dressing, weigh the dressing ingredients together in a small mixing bowl. Crush the raspberries with fork and mix well
5
Allow the beetroot and shallot to cool before dressing and serving; this salad can be served warm or at room temperature. Spoon the roasted vegetables onto your serving dish, spoon over the dressing, and crumble over the walnuts
6
Assemble the salad in two layers to ensure an even distribution of ingredients and flavours
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Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts
