Beetroot and Walnut Salad

"Fabulous served with a Morrocan Meal! It can take up to an hour to cook beetroot."
 
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photo by jus2470 photo by jus2470
photo by jus2470
Ready In:
1hr 15mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Such a burst of flavor! I too roasted my beets but otherwise did as directed. I did use less rosewater (one and a half tablespoons emptied my bottle) and found it sufficient. Served this on a combination of bibb lettuce and endive. Very pretty as well as delicious. Thanks, Jewelies!
     
  2. This is a yummy salad, which goes really well with spicy food. I made it as directed in the recipe except that I roasted the beetroot, because I like the flavour better that way, and I only used half the amount of rosewater in the dressing. Thanks Jewelies!
     
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Gold Coast Australia
 
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