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

6
40 minutes

Ingredients

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

Method

1
Preheat the oven to 180°C/gas mark 4. Line a large baking tray with some parchment paper
2
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
3
Simultaneously, toast the walnuts for 6 minutes on a separate baking tray
4
For the dressing, weigh the dressing ingredients together in a small mixing bowl. Crush the raspberries with fork and mix well
5
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
6
Assemble the salad in two layers to ensure an even distribution of ingredients and flavours