Ingredients for Beetroot And Walnut Salad
- 1 lb beetroot
- 1/2 cup red onion
- 1/4 cup fresh cilantro
- 2 tablespoons fresh mint
- 1/4 cup extra virgin olive oil
- 0 Walnut Oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt and 1/8 teaspoon black pepper
- 1/2 cup walnuts
- 1/2 teaspoon rosewater
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How to Make Beetroot And Walnut Salad
- Preheat oven to 400°F (200°C). Wash and trim 1 lb of beetroot.
- Wrap each beetroot individually in foil and roast for 60-75 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, gently rub off the skins and dice the beetroot into 1/2-inch pieces.
- Finely chop 1/2 cup red onion.
- Roughly chop 1/4 cup fresh cilantro and 2 tablespoons fresh mint.
- In a large bowl, combine the diced beetroot, red onion, cilantro, and mint.
- In a separate small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Add 1/2 cup walnuts (toasted and roughly chopped) to the beetroot mixture.
- Pour the dressing over the beetroot and walnut mixture and toss gently to combine.
- Just before serving, drizzle 1/2 teaspoon rosewater over the salad and gently toss again.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
9g
Carbs
1g
