Recipe: Beetroot and avocado salad with toasted walnuts

Sweet, sour, earthy and citrusy – this salad really packs a punch. Photo / Fresh Media

This is a lovely salad for cooler weather, with the warm, earthy flavours of beetroot and walnuts contrasting beautifully with the avocado. It’s not only full of flavour and texture, it’s also packed with a generous amount of vitamins, minerals and dietary fibre.

Beetroot and avocado salad with toasted walnuts

Serves 4

Ingredients

250g salad greens

1 avocado, sliced

250g cooked baby beetroot, sliced

100g feta, crumbled

50g walnuts

1 Tbsp extra-virgin olive oil

1 Tbsp liquid honey

Vinaigrette

¼ cup extra-virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp orange juice

1 Tbsp liquid honey

1 tsp Dijon mustard

1 tsp grated orange rind

Flaked sea salt and freshly ground black pepper to taste

Method

1. Heat a small frying pan over medium heat. Add the olive oil and honey and heat for a few seconds, then add the walnuts and cook for 7-8 minutes, stirring constantly, until they smell toasted. Try to resist eating them all before you add them to the salad!
2. Combine all the ingredients for the vinaigrette in a jar and shake vigorously. Season to taste with salt and pepper.
3. Place the salad greens in a large bowl and dress lightly with some of the vinaigrette. Add the beetroot, avocado, feta and walnuts to the bowl. Toss gently and add more vinaigrette as needed.
4. Serve with a crusty loaf of bread or some flatbreads.