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Beetroot & Walnut Salad
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Beetroot & Walnut Salad

Eta’s Ranch dressing is the perfect partner to this tasty combination of ingredients. Crisp apple and celery work well with the crunch of walnuts and the peppery flavour of rocket however the sweet flavour of beetroot is the hero.

Makes 4-6
Prep Time 1 hour
Cook Time 15 minutes
Easy

Ingredients

2 medium beetroot, cooked and peeled, cut into 2cm chunks
2 sticks celery, chopped
1 green apple
50g walnut pieces, toasted
250ml bottle Eta Ranch Dressing
Wild rocket leaves
Crumbled feta to garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Put the cooked beetroot, celery, apple and walnuts into a bowl. Carefully mix through about ½ cup of Eta Ranch Dressing.
Step 2
2. Line a serving platter with rocket leaves and pile the salad on top. Garnish with a little crumbled feta if wished.
Step 3
  • To cook whole beetroot: Wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom. Don't trim too much otherwise the beetroot's colour will bleed. Then, bake in a 180°C oven either wrapped in foil or in a little water in a lidded casserole dish for 1-1.5 hours until tender. Alternatively prepare the beetroot as for roasting and place in a saucepan. Cover with cold water. Bring to the boil. Reduce heat and simmer for about an hour or until beetroot is tender. Allow beetroot to cool before removing the skin and stalk. Cut as required.
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    2 medium beetroot, cooked and peeled, cut into 2cm chunks
    2 sticks celery, chopped
    1 green apple
    50 g walnut pieces, toasted
    250 ml bottle Eta Ranch Dressing
    Wild rocket leaves
    Crumbled feta to garnish
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