Beetroot, Blood Plum Salad with Caramelised Walnuts

Beetroot, Blood Plum Salad with Caramelised Walnuts is a simple Summer recipe. It's a lovely addition to the Christmas table with the vibrant red and green colours.

Ingredients

  • 500g cooked small/medium beetroot, cut into wedges
  • 2 large blood plums, each cut into 8-10 wedges
  • 200g crumbled barrel aged fetta
  • 2 cups rocket
  • 1 cup soy caramelized walnut halves or pieces, see website for recipe
  • ¼ – ½ cup fresh mint, basil, or dill, whole or chopped
  • Pepper & Salt
  • 2-3 tbsps Phillippa’s Honey Mustard Vinaigrette

Method

Arrange the rocket around the edges of a platter so that the stalk end is towards the centre. Arrange the beetroot wedges, plums, fetta, walnuts and finally the herbs. Drizzle over the dressing and serve


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