Beetroot salad

Cooking Salads Beetroot salad

Bottled beetroot pales in comparison to this vibrant, flavourful salad.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Steam or boil beetroot until tender (this can take up to an hour). Rub skin gently to peel, then cut into small dice. Place in large bowl and add onion and fresh herbs.
  2. In a separate bowl, combine oils and lemon juice, and season. Toss beetroot and walnuts in the dressing; sprinkle with rosewater just before serving.

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250g beetroot
1 small Spanish onion, grated
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
60ml extra virgin olive oil
60ml walnut oil*
40ml lemon juice
1/2 cup walnuts, lightly roasted, chopped
2 tbsp rosewater*

Adv

Autors
Preparation time
15
Cooking time
1:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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