Marion Grasby's Colour-me-autumn salad

1. Preheat oven to moderate, 180°C. Make foil parcels with 3-4 beetroot (or pieces of carrot) in each and bake for 45 minutes, or until cooked through. To test, use a skewer or sharp knife to pierce foil. If beetroot feels tender all the way through, they’re cooked.
   
   
2. While beetroot cook, spread walnuts on a baking tray lined with baking paper and drizzle with honey. Bake for about 5 minutes, or until toasted and caramelised. Remove from the oven and set aside to cool.
   
   
3. Remove beetroot from the oven and set aside to cool for a few minutes, then peel off the skins. Rub your hands with a little oil as this will help stop the beetroot staining your skin. Start with the golden beetroot. This will be a bit of a hot potato scenario as the beetroot will still be a little warm, but the skins should come away very easily, if they are cooked. Slice in half or in quarters if they’re a little large and place on a serving plate. Repeat with the remaining beetroot.
   
   
4. Break the goat’s camembert into chunks and scatter over the beetroot. Scatter the honeyed walnuts and salad leaves over, drizzle with the vinegar and olive oil and season to taste with the salt and pepper.

• This serves four as a light lunch or six as a side dish.

Marion: Recipes And Stories From A Hungry Cook, by Marion Grasby, Plum,
rrp $49.99, is available July 1.