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Beetroot, Pear & Walnut Salad

A simple salad that comes together in minutes. Beetroot is cut into wedges and combined with firm pears, peeled and cut the same way so the two sit together evenly. The dressing is nothing more than lime zest and juice, olive oil and a splash of balsamic vinegar, seasoned to taste and poured straight over the fruit. Toasted walnut halves and a bunch of rocket are tossed through at the end, adding crunch and a peppery edge against the sweetness. Using ready-prepared beetroot rather than cooking your own makes it considerably easier.
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Ingredients Method

Ingredients
  

  • 1 bunch Beetroot buy the prepared beets it is much easier
  • 4 Firm pears cored, peeled and cut into wedges
  • 2 tsp Lime zest
  • 1/3 c Lime juice
  • 2 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 250 g Walnuts toasted, halved
  • 1 bunch Rocket
  • S & P

Method
 

  1. Cut beets into wedges. Place in a large bowl with pears. Combine zest, juice, olive oil, balsamic, S & P to taste, in a bowl. Pour over the beetroot and pears. Toss together with the walnuts and rocket.