A salad for Autumn, Winter and early Spring, where the roasting of the garlic and beetroot warms the kitchen, and the earthiness of the beetroot suits the weather. Even though beetroot is available year round, it seems to taste so much better in cooler weather.
The beetroot is roasted with the garlic, intensifying the beetroot flavours and mellowing the zip of the garlic. They become a perfect flavour pair.
Roasted Beetroot and Roasted Garlic Salad with Walnuts
Roast some beetroot and garlic. Peel the beetroot and slice or cut into cubes. Peel the garlic and chop or crush. Mix the beetroot and garlic with toasted walnuts and dress with orange juice and extra virgin olive oil.
Some chipped spring onions (scallions) can be added if desired.
A little feta, just a little, would also go well.
Instead of roasted garlic, use a little raw garlic, chopped finely.