Beetroot And Walnut Salad
Fabulous served with a morrocan meal! It can take up to an hour to cook beetroot.
Steps
Steam or boil beetroot until tender.
Rub skin gently to peel , then cut into small dice size pieces.
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.
Ingredients
beetroots, spanish onion, fresh coriander, of fresh mint, extra virgin olive oil, walnut oil, lemon juice, salt and pepper, walnuts, rose water