Beginner/50 min/Serves 2/Continental/Mild spice
Roasted Beetroot and Walnut Salad
Earthy roasted beetroot with baby greens, walnuts and balsamic.
By Vegan Cook — published 1 August 2026
Time50 min
Servings2
SkillBeginner
CuisineContinental
SpiceMild
Best forLunch
Calories / serving220
AllergensTree Nuts
Ingredients
Serves 2.
- 3beetroot
- 1/4 cupwalnuts
- 3 cupsbaby greens
- 1 tbspbalsamic vinegar
- 1 tbspolive oil
Cookware
- Baking tray
- Bowl
Method
Read each step end-to-end before starting.
- 01
Roast
Wrap the beetroot in foil and roast at 200C for forty five minutes until tender, then peel and cube.
- 02
Toast
Dry toast the walnuts until fragrant.
- 03
Assemble
Dress the greens with the oil and vinegar, then top with the beetroot and walnuts.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Free from
SulphitePeanutSoyGluten
Contains
Tree Nuts