Bottled beetroot pales in comparison to this vibrant, flavourful salad.
Cooking Time
Preparation Time :15 Min
Cook Time : 1 Min
Total Time : 16 Min
Ingredients
Serves :
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*
Directions
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.
In a separate bowl, combine oils and lemon juice, and season. Toss beetroot and walnuts in the dressing; sprinkle with rosewater just before serving.
