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