Beetroot, Orange & Walnut Salad

Recipe Beetroot Orange Walnut Salad

Serves 6-8
Prep time 10 minutes

  • 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


  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.