How to make roast beetroot and honey walnut salad

Endive and radicchio lend themselves perfectly to an autumnal salad, add a hearty crunch, go heavy on the dijon and top with duck and it’s a sure winner, says Julia Platt Leonard

Beetroot lends sweetness while tarragon has sharp, herby notes (Julia Platt Leonard)

Salads and summer are a given – a natural when you want something light, crisp and veg-centric on a hot day. But adjust your ingredient list and they’re just the thing for autumnal dining too.

Think balance – a mixture of flavours and textures. For this salad, beetroot lends sweetness while tarragon has sharp, herby notes.

Endive and radicchio – use both or only one – are bitter leaves that add vibrancy. Walnuts give it crunch and the addition of honey makes them slightly sweet.