Roast beetroot & walnut salad

Roast beetroot & walnut salad

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Roast beetroot & walnut salad

The ingredient of Roast beetroot & walnut salad

  1. eight medium beetroot, ends trimmed
  2. 100g walnut kernels
  3. 1 purple onion, finely chopped
  4. 60ml (1/four cup) red wine vinegar
  5. 60ml (1/4 cup) greater virgin olive oil
  6. 1 teaspoon floor cumin
  7. 1 orange
  8. half cup chopped clean continental parsley

The instruction how to make Roast beetroot & walnut salad

  1. Preheat oven to 200C. Wrap every beetroot bulb in foil. Place on a baking tray. Bake for 1 hour or until soft whilst pierced with a skewer. Set aside to chill barely. Wearing rubber gloves to keep away from staining your fingers, peel the beetroot. Cut into 3cm pieces.
  2. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook dinner, stirring regularly, for 1 minute or till aromatic.
  3. Combine walnuts and onion in a big bowl. Whisk the vinegar, oil and cumin in a jug. Season with salt and pepper. Use a zester to do away with the rind from orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips.)
  4. Add beetroot and dressing to the walnut mixture. Gently toss to mix. Cover and set aside to develop the flavours.
  5. Sprinkle with the parsley and orange rind to serve.

Nutritions of Roast beetroot & walnut salad

fatContent: 282.02 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 6.5 grams protein
sodiumContent:

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