Beetroot & walnut salad

Beetroot & walnut salad

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

My childhood memories of beetroot are not rad. It’s taken me a few years to work up the courage to even grow this bugger in my patch. Every bit of soil is valuable in a small garden, and the thought of beetroot taking up space where I could be growing tomatoes or beans has challenged me for years. But I eventually broke and allocated a small corner of the summer garden to these beautiful root vegetables. Yes, I like them now, but don’t let’s get carried away – they’re not so much a favourite vegetable, but they do add to the mixture of summer flavours. Man cannot live on tomato and beans alone.

In love-making, I think experimentation is the key to keeping things interesting. Same approach for cooking. You can make a similar version of this with roasted beets, which will bring out a bit of a sweeter vibe. The sugars of the beetroot caramelise and you’ll end up with a completely different dish. So feel free to play around. Keep it fresh, baby.

Ingredients

Quantity Ingredient
4-6 garden-fresh beetroot
handful cress
1 tablespoon mint, chopped
100g marinated goat’s cheese
100g walnuts, roughly chopped
1-2 tablespoons balsamic vinegar
salt, to taste
pepper, to taste
olive oil, for drizzling
pea shoots, to garnish

Method

  1. Wash the dirt off your beets. Dirty buggers. Poach them in boiling water until they’re soft enough to pierce easily with a fork. Drain and allow to cool. Peel off the skin (it will slip off easily), cut the beets into small cubes and transfer them to a mixing bowl.
  2. Throw in the cress, mint, goat’s cheese, walnuts and balsamic vinegar, and toss well.
  3. Season to taste, drizzle over some olive oil and garnish with pea shoots.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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