SERVES 6
-500g/1|4lb small red and yellow beetrout (beet);
-75 ml/5 tbsp water;
-60 ml/4 tbsp olive oil;
-90g/3,1|2oz/scant 1 cup walnut or pecan halves;
-5ml/1tsp unrefined caster (superfine) sugar or rapadura, plus a little extra for the dressing;
-30ml/2tbsp walnut oil;
-15ml/1tbsp balsamic vinegar;
-5ml/1tsp soy sauce;
-5 ml/1tsp grated orange rind;
-2.5ml/1|2 tsp ground roasted coriander seeds;
-5-10ml/1-2 tsp orange juice;
-1 red onion, halved and very thinly sliced;
-15-30ml/1-2 tbsp chopped fresh fennel;
-75g/3oz watercress or mizuna leaves handfull of baby red chard or beetroot (beet) leaves (optional);
-sea salt and ground black pepper.
1. Heat the oven to 180C/350F/Gas 4. Place a single layer of beetroot in a shallow ovenproof dish and add the water. Cover tightly with a close-fitting lid or foil and bake for 1-1/1|2 hours.
2. Allow to cool. Peel, then slice into strips and toss with 15ml/1tbsp of olive oil. Leave aside in a large bowl.
3. Heat 15 ml/1 tbsp of olive oil in a small frying pan and cook the walnuts or pecans until they begin to brown. Add the sugar and cook, stirring, until the nuts begin to caramelize. Season with 2.5 ml/1|2 tsp salt and lots of ground black pepper. Leave to cool in a plate.
4. In a jug (pitcher) or small bowl, whisk together the remaining olive oil, the walnut oil, vinegar, soy sauce, orange rind and ground roasted coriander seeds to make the dressing. Season with salt and pepper to taste and add a pinch of caster sugar. Whisk in orange juice to taste.
5. Separate the red onion slices into half-rings and add them to the slices or strips of beetroot. Add the dressing and toss throughly to mix.
6. To serve, toss the salad with the fennel, watercress or mizuna and red chard or beetroot leaves (if using). Put in individual bowls or plates and sprinkle with the caramerilezed nuts.
Nutritional info per portion: Energy 239kcal/991 kj; Protein 3.3g; Carbohydrate 8.2g of which sugar 7.2g, Fat 21.7g of which saturate 2.3g, Cholesterol 0mg, Calcium 50mg, Fibre 2.6g, Sodium 121mg.