Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts

40 minutes


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


Preheat the oven to 180°C/gas mark 4. Line a large baking tray with some parchment paper
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
Simultaneously, toast the walnuts for 6 minutes on a separate baking tray
For the dressing, weigh the dressing ingredients together in a small mixing bowl. Crush the raspberries with fork and mix well
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
Assemble the salad in two layers to ensure an even distribution of ingredients and flavours