Simple Beetroot Walnut Salad
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Beetroot is a versatile vibrant dark red veg with a rich, "earthy" flavor. It's high in fibre, vitamin B9, manganese, potassium, iron, and vitamin C and delicious roasted, cooked or used raw in salads.
Servings: 4 - Time: 35-40 min - Difficulty: medium
Ingredients
450 g raw beetroot
50 g walnuts
35 - 50 g lemon juice (adjust according to how sour your lemons are)
1 Tbsp olive oil
1 Tbsp maple syrup
1/2 tsp sea salt
Optional
Finely diced red onion and cream or soy cream for garnish
Method
1. Wash the beetroot. Cover with water, and cook in a pot until soft in the centre.
2. Run the cooked beets under the cold tap and rub the skins off with your thumbs.
3. Dice into small cubes (5-10mm).
5. Crush the walnuts into pieces with your hands - toast in a frying pan with a little olive oil and pinch of salt until just starting to char. Remove from heat immediately once ready to stop them browning further.
6. Add lemon juice, olive oil, maple syrup and salt to a jar, shake well to combine.
7. Mix dressing and walnuts through the beetroot.
8. Garnish with finely diced red onion and a little bit of cream (optional). Enjoy :)
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