Beetroot salad with walnuts

Beetroot salad with walnuts
Serves 4
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Total Time
40 min
Total Time
40 min
Ingredients
  1. • 250 g of raw or cooked beetroot
  2. • 150 g baby lettuce
  3. • 1 small white onion
  4. • 2 tablespoons white wine vinegar
  5. • 8 tbsp Collar of Gold, Irish Rapeseed Oil
  6. • ½ tsp salt
  7. • ½ tsp sugar
  8. • ½ tsp chopped chives
  9. • 50 g walnuts
Instructions
  1. When using raw beetroot: Wash, brush and then cook for about 30 minutes until tender.
  2. (be careful not to puncture into the beet as it will "bleed" out its natural juice & flavour!)
  3. Drain, and allow to cool. Trim, peel and slice.
  4. 1. Wash, wash and dry the lettuce. Peel the onion and slice into thin rings. Mix the beetroots and onion rings in a bowl.
  5. 2. Put 2 tbsp Collar of Gold, Irish Rapeseed Oil, wine vinegar, salt and sugar and marinate the beetroot mixture for 30 minutes stir it once or twice to mix gently.
  6. 3. If necessary chop the baby lettuce. Serve over the salad with the chopped walnuts and chives.
Per person (approx values)
  1. 294 kcal (1.234 kJ), 3 g protein, 29 g fat, 5 g carbohydrates (0.5 g)
Collar of Gold Irish Rapeseed Oil https://collarofgold.ie/