Beetroot and Grape Waldorf Salad with Honey Walnuts

Ingredients

1 bunch baby beetroot, trimmed leaving 5 cm stems, leaves reserved
1 Tbs extra virgin olive oil
1/3 cup (35 g) walnuts
1 Tbs honey
1/3 cup (100 g) whole-egg mayonnaise
1 Tbs lemon juice
1 garlic clove, crushed
120 g mixed salad leaves
1 green apple, thinly sliced
3 celery sticks, thinly sliced diagonally
200 g green grapes, halved
1/3 cup (50 g) dried cherries

Method

Preheat oven 200 C. Line a baking tray with baking paper. Wearing gloves to avoid staining your hands, peel each beetroot and cut into quarters. Place on the lined tray. Roast for 30-40 minutes or until tender. Set aside to cool completely.

Meanwhile, heat the oil in a small frying pan over medium-high heat. Add the walnuts and honey and cook, stirring, for 4-5 minutes or until walnuts are toasted and the honey bubbles and thickens. Use a fork to transfer the walnuts to a plate lined with baking paper. Set aside to cool completely.

Combine the mayonnaise, lemon juice and garlic in a jug. Season.

Arrange salad leaves, apple, beetroot, celery, grape, cherries and reserved beetroot leaves on a serving platter. Drizzle with the mayonnaise mixture and sprinkle with the honey walnuts. Serve immediately.

Credits: Coles

Photo Credits: Coles