Beetroot, Pear & Walnut Salad
A seasonal salad using winter ingredients, beetroot and pears. It’s served with toasted walnuts that have been crumbled over the top with a drizzle of miso & yuzu dressing.
Servings: 4 people
Ingredients
- 4 small Beetroots Peeled and quartered
- 1 Pear
- ¼ White Cabbage Shredded
- 4 tbsp Walnuts
- ½ Red Onion Thinly sliced
- 2 Handfuls of Kale
- Olive Oil
Miso & Yuzu Dressing
- 2 tsp Brown Miso Paste
- 2 tsp Yuzu
- 1 tsp Olive Oil
- 1 tsp Maple Syrup
- 2 tsp Mirin
Instructions
- Preheat the oven to 200C. In a large tin, roast the beetroot in a drizzle of olive oil then season with salt and pepper. Cover with tinfoil and cook for 30 - 40 minutes stirring half way through.
- Meanwhile, whisk together the miso & yuzu dressing ingredients. Check the dressing to see if more yuzu or maple syrup is needed for tartness or sweetness according to your taste.
- When the beetroot is tender, remove the tinfoil and cook for a further 10 minutes to give a slight caramelisation on the beets. For the final couple of minutes, stir through the kale to soften it.
- Toast your walnuts in a small frying pan over a medium heat or bake in the oven until fragrant and browned.
- Core and chop the pear then toss with the cabbage and red onion. Spoon out the cabbage mix onto a plate then dress with the roasted beetroot and kale. Crumble over the toasted walnuts and drizzle over your miso & yuzu dressing. Enjoy the salad as it is or you can serve it with a jacket potato.