Beetroot Orange and Rocket Salad Print

Beetroot Orange Rocket Salad

Serves 4


60ml balsamic vinegar
3 tbsp shallots, thinly sliced
1 tbsp honey
75ml extra virgin olive oil
salt and pepper
6 medium beetroot, cooked and quartered
600g fresh rocket
60g walnuts, toasted and coarsely chopped
50g dried cranberries or dried cherries
1 orange juice and zest



  1. Line a baking sheet with foil. Preheat the oven to 220°C/Gas 8.
  2. Whisk the vinegar, shallots, honey and juice of the orange in a medium bowl to blend. 
  3. Gradually whisk in the oil. Season the vinaigrette to taste with salt and pepper. 
  4. Toss the beets in a small bowl with enough dressing to coat. 
  5. Place the beetroot on the prepared baking sheet and roast until the beetroot are slightly caramelized, stirring occasionally, about 12 mins. 
  6. Set aside to cool. 
  7. Toss the rocket, walnuts and cranberries in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. 
  8. Mound the salad onto four plates. Arrange the beetroot around the salad.
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