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Beet Salad

Ingredients

  • 250 g beetroots, steamed - remove skins after steaming
  • 3 tbsp fresh coriander, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tbsp coriander seeds, roasted and ground
  • 1 small red onion, chopped finely
  • 4 tbsp oil (walnut works well here)
  • 1/2 cup lightly roasted walnuts, chopped
  • 2 lemons, juiced
  • 2 tbsp rosewater (optional)
  • 4 young beet leaves (or spinach leaves)
  • pepper and salt

Instructions

  • While the beetroots are warm, cut into bite-sized chunks, mix with with the ground coriander, onion and herbs.
  • Whisk oil and lemon juice together in a bowl, season with salt and pepper.
  • Toss all ingredients with the dressing.
  • Sprinkle with rosewater just before serving.