Beetroot, Orange & Walnut Salad

Serves 6-8 Prep time 10 minutes

Ingredients 

• 2 large beetroots
• 3 oranges
• 200g rocket
• 100g dried cranberries
• 75g walnuts, toasted
• Honey vinegar dressing
• 80ml Cobram Estate Extra Virgin
• Olive Oil
• 2 tbsp white wine vinegar
• 2 tsp honey

Method

1. Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in foil. Place on a baking dish and roast for 30 minutes or until tender. Set aside to cool, then peel off skin and slice.
2. Juice 1 orange and soak cranberries in the juice for 15 minutes.
3. Meanwhile toast walnuts in a dry frying pan for 2 minutes, moving regularly. Allow to cool and coarsely chop.
4. Peel remaining oranges and cut into rounds. Whisk oil, vinegar and honey together in a small bowl.
5. Place the rocket on a serving platter, arrange beetroot and orange on top and scatter with cranberries and walnuts. Add the orange juice the cranberries were soaking in to the dressing and drizzle over salad.