How to make roast beetroot and honey walnut salad

Endive and radicchio lend themselves perfectly to an autumnal salad, add a hearty crunch, go heavy on the dijon and top with duck and it’s a sure winner, says Julia Platt Leonard

Beetroot lends sweetness while tarragon has sharp, herby notes (Julia Platt Leonard)

Salads and summer are a given – a natural when you want something light, crisp and veg-centric on a hot day. But adjust your ingredient list and they’re just the thing for autumnal dining too.

Think balance – a mixture of flavours and textures. For this salad, beetroot lends sweetness while tarragon has sharp, herby notes.

Endive and radicchio – use both or only one – are bitter leaves that add vibrancy. Walnuts give it crunch and the addition of honey makes them slightly sweet.

The dressing is heavy on dijon mustard, to cut through the sweetness, while the vinegar balances things out with an acidic hit.

Serve with grilled duck breast or pork or make it into a main course vegan meal with the addition of borlotti beans or puy lentils.

Roast beetroot and honey walnut salad

Serves 4-6 as a side salad

6 small beetroot, about 300g total
5 sprigs tarragon
1 head each of endive and radicchio, about 225-250g total
40g walnuts
1tbsp runny honey
Salt and pepper

Dressing

1tbsp red wine vinegar
1tbsp dijon mustard
1tbsp mild olive oil
1tbsp walnut oil
Salt and pepper

Preheat oven to 180C

Wash the beetroot but don’t peel them. Slice into wedges. Place on a piece of tin foil. Toss with 1 or 2 tablespoons of olive oil and season generously with salt and pepper and top with three of the tarragon sprigs.

Close the foil to form a packet with the beets inside. Place the packet in a baking dish and bake for 25 minutes or until you can easily insert a knife into the wedges. Take out of the oven and allow the beetroot to cool enough so you can handle it. Slip the skins off, discard the skins and set the beetroot aside.

While the beetroot is cooking, make the dressing by combining the vinegar, mustard and oils. Season with salt and pepper.

Wash and spin dry the endive and radicchio.

Heat a frying pan to medium heat and toast the walnuts. This will only take a few minutes. When they’re golden brown, drizzle over the honey. Stir to coat, remove from the heat, and place the walnuts on a piece of greaseproof paper. Allow to cool.

To assemble the salad, place the endive and radicchio leaves on a platter. Add the beetroot wedges, leaves from the remaining two tarragon sprigs, the honey walnuts and drizzle the dressing over the salad.

@juliapleonard