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Cherry & Dennis Helper Habitat

Roasted Beetroot, Orange and Walnut Salad

烤紅菜頭香橙合桃沙律

Roasted Beetroot, Orange and Walnut Salad: Warm roasted beetroot, clean orange segments and toasted walnuts sit over dry crisp leaves with a bright citrus-vinegar dressing.
Total time
80 min
Difficulty
Easy
Servings
4 servings

Recipe overview

Warm roasted beetroot, clean orange segments and toasted walnuts sit over dry crisp leaves with a bright citrus-vinegar dressing.

01

Ingredients

Main ingredients

  • 600 g beetroot
  • 2 piece orange
  • 80 g walnuts
  • 150 g mixed salad leaves
  • 3 tbsp olive oil
  • 1 tbsp white vinegar
  • 1 tsp Black pepper
Roasted Beetroot, Orange and Walnut Salad: 600 g beetroot, 2 piece orange, 80 g walnuts, 150 g mixed salad leaves, 3 tbsp olive oil, 1 tbsp white vinegar, 1 tsp Black pepper

02

Tools

  • oven
  • baking tray
  • baking paper
  • oven mitts
  • knife
  • cutting board
  • mixing bowl
  • small bowl
  • whisk
  • citrus juicer
  • tongs
  • serving bowl
  • timer
Roasted Beetroot, Orange and Walnut Salad: oven, baking tray, baking paper, oven mitts, knife, cutting board, mixing bowl, small bowl, whisk, citrus juicer, tongs, serving bowl, timer

03

Steps

Heat the oven to 200°C: Set the oven to 200°C and line a large baking tray with baking paper.

Step 1

Heat the oven to 200°C

Set the oven to 200°C and line a large baking tray with baking paper.

Scrub and trim the beetroot: Scrub all 600 g beetroot under running water, trim the tops and root tips, and dry the skins thoroughly.

Step 2

Scrub and trim the beetroot

Scrub all 600 g beetroot under running water, trim the tops and root tips, and dry the skins thoroughly.

Cut the beetroot into wedges: Cut the 600 g beetroot into even wedges about 3 cm thick, using a stable board and keeping fingers clear of the knife.

Step 3

Cut the beetroot into wedges

Cut the 600 g beetroot into even wedges about 3 cm thick, using a stable board and keeping fingers clear of the knife.

Coat the beetroot with olive oil: Toss all beetroot wedges with 1 tablespoon of the olive oil until every cut surface is lightly coated, then spread in one layer.

Step 4

Coat the beetroot with olive oil

Toss all beetroot wedges with 1 tablespoon of the olive oil until every cut surface is lightly coated, then spread in one layer.

Roast until the beetroot is tender: Roast at 200°C for 40 minutes, turning every wedge after 20 minutes, until a knife enters the centre with little resistance and edges are browned.

Step 5

Roast until the beetroot is tender

Roast at 200°C for 40 minutes, turning every wedge after 20 minutes, until a knife enters the centre with little resistance and edges are browned.

Toast the walnuts: Spread all 80 g walnuts on a small tray and toast in the same 200°C oven for 5 minutes until fragrant, then remove before they darken.

Step 6

Toast the walnuts

Spread all 80 g walnuts on a small tray and toast in the same 200°C oven for 5 minutes until fragrant, then remove before they darken.

Segment the two oranges: Peel both oranges, cut away all white pith, and slice the flesh between membranes into clean segments over a bowl to catch the juice.

Step 7

Segment the two oranges

Peel both oranges, cut away all white pith, and slice the flesh between membranes into clean segments over a bowl to catch the juice.

Whisk the dressing: Whisk the remaining 2 tablespoons olive oil with 1 tablespoon white vinegar, 1 teaspoon black pepper and 1 tablespoon reserved orange juice.

Step 8

Whisk the dressing

Whisk the remaining 2 tablespoons olive oil with 1 tablespoon white vinegar, 1 teaspoon black pepper and 1 tablespoon reserved orange juice.

Wash and dry the salad leaves: Wash all 150 g mixed salad leaves in cold water and spin or pat them completely dry so the dressing will cling.

Step 9

Wash and dry the salad leaves

Wash all 150 g mixed salad leaves in cold water and spin or pat them completely dry so the dressing will cling.

Cool the roasted beetroot: Transfer the roasted beetroot to a clean plate and cool uncovered for 15 minutes until warm, not steaming, so it will not wilt the leaves.

Step 10

Cool the roasted beetroot

Transfer the roasted beetroot to a clean plate and cool uncovered for 15 minutes until warm, not steaming, so it will not wilt the leaves.

Combine the salad components: Place all dry leaves in a large bowl and arrange all warm beetroot, orange segments and toasted walnuts over them without crushing.

Step 11

Combine the salad components

Place all dry leaves in a large bowl and arrange all warm beetroot, orange segments and toasted walnuts over them without crushing.

Dress lightly and serve: Drizzle all dressing around the bowl, toss gently twice, and divide among 4 plates immediately so the leaves remain crisp.

Step 12

Dress lightly and serve

Drizzle all dressing around the bowl, toss gently twice, and divide among 4 plates immediately so the leaves remain crisp.

Common mistakes

  1. Hot beetroot wilts the salad leaves.
  2. Leaving walnuts in the oven after they smell toasted burns them.

Tips

Cool beetroot until warm but no longer steaming.

Catch orange juice while segmenting and use one tablespoon in the dressing.

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