Beetroot and Walnut Salad

Name: Beetroot and Walnut Salad
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 250 g beetroots; 1 Spanish onion; 2 tbsp fresh coriander; 2 tbsp fresh mint; 60 ml extra virgin olive oil; 60 ml walnut oil; 40 ml lemon juice; salt and pepper; 0.5 cup walnuts; 2 tbsp rose water

Steamed beetroots, walnuts and coriander, warmed with rose water, a Moroccan salad. It's finished with rosewater just.

1 hr 15 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Steam or boil beetroot until tender. Rub skin gently to peel, then cut into small dice size pieces.
2
Place in large bowl and add onion and fresh herbs. In a separate bowl, combine oils and lemon juice and season.
3
Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving.