Recipe Beetroot salad

• 250g (about 2-3) beetroot
• 1 small Spanish onion, grated
• 2 tbs chopped fresh coriander
• 2 tbs chopped fresh mint
• 60ml (1/4 cup) extra virgin olive oil
• 60ml (1/4 cup) walnut oil
• 40ml (2 tbs) lemon juice
• 1/2 cup walnuts, lightly roasted, chopped
• 2 tbs rosewater

1. Steam or boil beetroot until tender (this can take up to an hour). Rub skin gently to peel, then cut into small dice. Place in large bowl and add onion and fresh herbs.
   
2. In a separate bowl, combine oils and lemon juice, and season. Toss beetroot and walnuts in the dressing; sprinkle with rosewater just before serving.

*sippu* said:

Swaad ne hunda na khaeyo koi jana

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