Beetroot salad

 

INGRIDIENTS

250g (about 2-3) beetroot

1 small Spanish onion, grated

2 tablespoons chopped fresh coriander

2 tablespoons chopped fresh mint

60ml (1/4 cup) extra virgin olive oil

60ml (1/4 cup) walnut oil*

40ml (2 tablespoons) lemon juice

1/2 cup walnuts, lightly roasted, chopped

2 tablespoons rosewater*

DIRECTIOINS

Step 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.

Step 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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