Beetroot and Walnut Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Fabulous served with a Morrocan Meal! It can take up to an hour to cook beetroot. 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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