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David Jones

Kitchen Club: Festive Beet Salad with Candied Cinnamon Walnuts

Roasted beet, black rice and green bean salad with candied cinnamon walnuts
By Elizabeth Hewson of movingouteatingin.com 

Set with the task of coming up with some Christmas recipes for David Jones, I wanted to create a salad that carried the festive colours through to the table. Deep ruby roasted beetroots, bright green crisp beans and candied cinnamon walnuts all sit glistening on top of a bed of black rice that is decorated with a stream of creamy yoghurt dressing. I’m very pleased with the result, and I’m sure this salad will sparkle as bright as a Christmas tree on your table. 

I also like this salad because you can prepare everything beforehand and assemble at the last minute. Christmas lunch made easy! 

By the way, the candied walnuts make excellent edible gifts too. Wrap them up in cellphone bags and tie with a Christmas ribbon as a parting gift for your guests. 

Lastly, you can pick up some black rice from David Jones or any health food store. 

Happy Christmas cooking. E x

Serves 6 but easily adaptable to serve more

50 g walnuts
1 tablespoon honey
½ teaspoon cinnamon
½ teaspoon salt

2 cups cooked black rice, cooled 
1 bunch beetroots (3 large or 4 medium)
2 tablespoon olive oil
3 tablespoon honey
½ teaspoon cinnamon 
1 cup green beans, tops and tail trimmed 
1 cup baby spinach or watercress or mache 

1 tablespoon olive oil
¾ cup natural Greek yoghurt 
1 orange, juiced and zested 
2 tablespoon parsley, chopped 
Salt and pepper 

Preheat oven to 220°C. Trim the beetroot stalks, leaving 3 cm attached. Scrub the beetroots clean under running water, removing any dirt but being careful not to peel. Place the beetroots snugly in a small baking dish. Combine the oil, honey and cinnamon and pour over beetroots. Tossing to coat evenly.  Tightly cover the dish with foil and bake in the oven for 1 to 1 1/2 hours or until the beetroots are tender. Leave to cool and cut the beetroots into quarters
Cook black rice according to packet instructions. Rinse and leave to cool. 

Heat a frying pan over medium heat. Add walnuts and toast for 2 minutes or until starting to take on some colour. Add honey, cinnamon and salt and cook for a further minute until honey is bubbling. Tip onto a baking paper lined tray and leave to harden. Be careful, the honey will be very hot! 

Place a pot of water on the stove and bring to the boil. Throw beans in and cook for 1 minute. Immediately drain and plunge into ice-cold water to stop the cooking process and keep the beans crisp and bright green. 

In a small bowl, mix together dressing ingredients. 

Now it’s time to assemble. On a large platter, toss together the rice, green beans and baby spinach (or watercress / mache). Top with beetroot, candied walnuts and drizzle with dressing. Shine bright Christmas salad!