Beetroot Salad with Salted Caramel Walnuts

INGREDIENTS

750g beetroot
30g brown sugar
1 teaspoon flakey salt
¼ cup balsamic vinegar
2 tablespoons olive oil
125g Persian Feta, chopped
1/2 bunch mint leaves, torn or a small handful of baby rocket leaves
20g salted butter
30g castor sugar
120g walnuts
¼ teaspoon flaky salt

METHOD

Step 1

Wash the beetroot and wrap individually in foil. Place on an oven tray and bake in a moderate oven 160°C for 40-60 minutes (depending on the size of the beets) or until you can insert a knife easily into the beetroot.

Step 2

Remove the beetroot from the oven, allow to cool slightly before peeling off the skin. The skin should slip off easily; you may want to wear rubber gloves!

Step 3

Chop the beetroot into 2cm cubes and place in a dish. Sprinkle with the sugar, salt and vinegar and allow the flavours to infuse for 1 hour. Check the taste, and adjust if necessary.

Step 4

To make the candied walnuts, on medium heat melt the butter in a pan and add the sugar, walnuts and salt. Turn the heat to low and fry for 5-6 minutes, tossing the nuts continually to ensure they are completely covered by the caramel. Turn off the gas, and continue stirring for another minute. Turn the nuts onto non-stick baking paper and cool before using.

Step 5

Just before serving, drizzle the beetroot with the oil and sprinkle with the walnuts, cheese. Garnish with mint or rocket and serve immediately.