Beetroot Salad with Salted Caramel Walnuts
- 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
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.
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!
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.
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.
Just before serving, drizzle the beetroot with the oil and sprinkle with the walnuts, cheese. Garnish with mint or rocket and serve immediately.