Home / Recipes / Candied Walnut & Beetroot Salad

Candied Walnut & Beetroot Salad

Preparation 10 Minutes

Cook 40 Minutes

Serves 4

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Method
Ingredients

Method

In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
Remove skin of orange and slice into segments, crumble goats cheese.
Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.

Ingredients

250g Sunbeam walnuts

1 tbsp butter

2 tbsp honey

Goats cheese 80g

3 orange

4 beetroot

300g rocket

4 tbsp olive oil

Salt

1 Hummus dip

Recipe Collection

Chocolate Raisin Brownies

Preheat oven to 180°C.

Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.

HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.

Pine nut, Sultana & Maple Tart

Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk.

Preheat the oven to 180 Degrees.

Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.

Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.

Christmas Cake Gift Jar

As a gift idea

Place flour in bottom of jar and add spices and bicarbonate of soda
Pour in fruit and push down lightly
Next place brown sugar and finish with slivered almonds.
Attach a gift card with the following instructions:

YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy

METHOD

Preheat oven 150°C. Double line a 20cm round tin with baking paper
Combine gift jar contents, butter, eggs and brandy and stir until combined
Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.

Christmas Bomb Alaska

Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line a tall dariole mould or similar with plastic wrap

Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Return mould to the freezer & freeze for 5 hours or till firm.

Beat egg whites and sugar until stiff peaks form.

Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.

White Christmas

Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.
Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.
Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.
Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

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