Beetroot salad

Beetroot salad

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Beetroot salad

The ingredient of Beetroot salad

  1. 250g (approximately 2-3) beetroot
  2. 1 small Spanish onion, grated
  3. 2 tablespoons chopped fresh coriander
  4. 2 tablespoons chopped clean mint
  5. 60ml (1/four cup) greater virgin olive oil
  6. 60ml (1/four cup) walnut oil*
  7. 40ml (2 tablespoons) lemon juice
  8. 1/2 cup walnuts, gently roasted, chopped
  9. 2 tablespoons rosewater*

The instruction how to make Beetroot salad

  1. Steam or boil beetroot until soft (this could take in to an hour). Rub pores and skin gently to peel, then reduce into small cube. Place in big bowl and upload onion and clean herbs.
  2. In a separate bowl, combine oils and lemon juice, and season. Toss beetroot and walnuts in the dressing; sprinkle with rosewater just earlier than serving.

Nutritions of Beetroot salad

fatContent: 181.64 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 1 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 1 grams protein
sodiumContent:

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