Ingredients:
250 g beetroots
1 Spanish onions, grated
2 tablespoons fresh coriander, chopped
2 tablespoons fresh mint, chopped
60 ml extra virgin olive oil
60 ml walnut oil
40 ml lemon juice
salt and pepper
1/2 cup walnuts, lightly roasted and chopped
2 tablespoons rose water
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.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.