An earthy salad to warm up any winter gathering. Recipe: Ruth Pretty Photos: Murray Lloyd Place 20 thinly sliced sorrel leaves (stalks discarded) onto plates or platter. Scatter Roasted Beetroot and about 24 lightly roasted walnut halves on top, drizzle with Onion Dressing and serve. Serves 8 ROASTED BEETROOT Preheat oven to 200°C. Put 3-4 … Continue reading Roasted beetroot with sorrel, walnuts & onion dressing