Beetroot And Walnut Salad Recipe

Ingredients for Beetroot And Walnut Salad

• Beetroots
• Spanish Onion
• Fresh Coriander
• Of Fresh Mint
• Extra Virgin Olive Oil
• Walnut Oil
• 2 tablespoons lemon juice
• Salt And Pepper
• 1/2 cup walnuts, toasted and roughly chopped
• Rose Water

How to Make Beetroot And Walnut Salad

1. Preheat oven to 400°F (200°C). Wash and trim 1 lb of beetroot.
2. Wrap each beetroot individually in foil and roast for 60-75 minutes, or until tender when pierced with a fork.
3. Once cool enough to handle, gently rub off the skins and dice the beetroot into 1/2-inch pieces.
4. Finely chop 1/2 cup red onion.
5. Roughly chop 1/4 cup fresh cilantro and 2 tablespoons fresh mint.
6. In a large bowl, combine the diced beetroot, red onion, cilantro, and mint.
7. 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.
8. Add 1/2 cup walnuts (toasted and roughly chopped) to the beetroot mixture.
9. Pour the dressing over the beetroot and walnut mixture and toss gently to combine.
10. Just before serving, drizzle 1/2 teaspoon rosewater over the salad and gently toss again.