Field Salad with Beetroot

Ingredients

• 600 g beetroot
• Salt
• Pepper
• 5 tbsp olive oil
• 40 g walnut kernels
• 250 g field salad
• 1 orange
• 1 tsp sharp mustard
• Worcestershire sauce

Instructions

1. 1.

   Wash, peel, and cut the beetroot into strips. Place on a parchment-lined baking sheet, season with salt and pepper, and drizzle with 2 tablespoons of olive oil. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40 minutes until tender.

2. 2.

   Meanwhile, toast the walnuts in a dry pan until fragrant. Let them cool, then roughly chop.

3. 3.

   For the vinaigrette, rinse the orange under hot water, pat dry, and zest its peel. Squeeze out the juice. Combine the zest, juice, remaining olive oil, and mustard; season with salt, pepper, and a splash of Worcestershire sauce.

4. 4.

   Plate the field salad topped with beetroot and walnuts, then drizzle with the vinaigrette.