Beetroot and Walnut Salad

Beetroot and Walnut Salad

Time: 1 hrs 15 mins

Ingredients

  • 250 g beetroots
  • 1 Spanish onion, grated
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons fresh mint, chopped
  • 60 ml extra virgin olive oil
  • 60 ml walnut oil
  • 40 ml lemon juice
  • salt and pepper
  • 1/2 cup walnuts, lightly roasted and chopped
  • 2 tablespoons rose water

Directions

  • 1 Steam or boil beetroot until tender.
  • 2 Rub skin gently to peel, then cut into small dice size pieces.
  • 3 Place in large bowl and add onion and fresh herbs.
  • 4 In a separate bowl, combine oils and lemon juice and season.
  • 5 Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving.
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