Beet root salad with candied walnuts


2 whole beet roots, packaged in their juices

Olive oil, to grease

140g (2/3 cup) caster sugar

55g (1/2 cup) walnut halves

1/2 teaspoon sea salt flakes

2 bunches rocket leaves (I used endives but rocket leaves are great too!)

60ml (1/4 cup) extra virgin olive oil

1 tablespoon red wine vinegar

Salt and pepper to taste

Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over tray. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.

Combine the rocket or endives and beetroot in a serving bowl. Top with walnuts. Combine oil and vinegar in a jug and drizzle over the salad.

Enjoy! Xxxx Natascha