Salad of roasted beetroot, walnuts, watercress and mascarpone

Salad of roasted beetroot, walnuts, watercress and mascarpone

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

I love the gentle sweetness of beetroot – they taste to me quite simply of the earth from which they have been pulled. My favourite way to cook them is roasted in their skins, while they are still young and small. Warm from the oven, they work so nicely with walnuts and watercress. This salad makes a good first course or you can serve it as part of a larger spread.

Ingredients

Quantity Ingredient
12 small beetroot
1 tablespoon aged balsamic vinegar
2 tablespoons olive oil
sea salt
freshly ground black pepper
generous handful watercress, trimmed
20 creamy young ‘wet’ walnuts in the shell
160-180g mascarpone
squeeze lemon juice
2 teaspoons aged balsamic vinegar
4 tablespoons walnut oil

Method

  1. Preheat the oven to 180°C. Wash the beetroot well to remove any dirt, but leave their skins on. If they have little roots, leave them on as they create a lovely heap on the plate.
  2. Place the beetroot in a roasting tray and drizzle over the balsamic vinegar and olive oil. Season with salt and pepper and cover the tray tightly with the foil. Roast on the middle shelf of the oven for 35 minutes, then remove the foil and cook for a further 15 minutes or until the skins are wrinkly and the beetroot feel tender when pierced with a skewer.
  3. Meanwhile, wash the watercress and pat dry. Crack the walnuts and remove them from their shells. Arrange the watercress and warm beetroot on individual plates. Spoon the mascarpone on top and squeeze over the lemon juice, with a light touch.
  4. Scatter the walnuts over the salad, then drizzle over the aged balsamic and walnut oil. Season with salt and pepper and serve, while the beetroot are still just warm.
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