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    You are in: Home / Recipes / Beetroot and Walnut Salad Recipe
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    Beetroot and Walnut Salad

    Beetroot and Walnut Salad. Photo by ~jus~

    1/1 Photo of Beetroot and Walnut Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Jewelies's Note:

    Fabulous served with a Morrocan Meal! It can take up to an hour to cook beetroot.

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    Units: US | Metric


    1. 1
      Steam or boil beetroot until tender.
    2. 2
      Rub skin gently to peel, then cut into small dice size pieces.
    3. 3
      Place in large bowl and add onion and fresh herbs.
    4. 4
      In a separate bowl, combine oils and lemon juice and season.
    5. 5
      Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving.

    Ratings & Reviews:

    • on February 19, 2008


      Such a burst of flavor! I too roasted my beets but otherwise did as directed. I did use less rosewater (one and a half tablespoons emptied my bottle) and found it sufficient. Served this on a combination of bibb lettuce and endive. Very pretty as well as delicious. Thanks, Jewelies!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2005


      This is a yummy salad, which goes really well with spicy food. I made it as directed in the recipe except that I roasted the beetroot, because I like the flavour better that way, and I only used half the amount of rosewater in the dressing. Thanks Jewelies!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beetroot and Walnut Salad

    Serving Size: 1 (68 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.5
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 21.7 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 1.3 g
    Sugars 3.0 g
    Protein 1.7 g

    The following items or measurements are not included:

    rose water

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