Beetroot and Walnut Salad

READY IN: 1hr 15mins
Recipe by Jewelies

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

Top Review by Chef Kate

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!

Ingredients Nutrition


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

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