Ingredients Needed for Walnut and Beetroot Salad
For the beetroot:
1 medium beetroot
1 tablespoon vegetable oil
2 garlic cloves, crushed
For the salad:
1 small celery stick, chopped
1 tablespoon walnuts, crumbled
½ medium red onion, sliced
2 teaspoons of vegetable oil
1 teaspoon balsamic vinegar
How to Cook Walnut and Beetroot Salad
- For the beetroot:
Lay an aluminum foil on the work surface and place the beetroot on it. Drizzle the beetroot with vegetable oil and wrap it with the aluminum foil.
- Roast for 55 minutes at 400⁰F/200⁰C.
- Remove from oven, unwrap it and peel it. Cut it half and slice it. Set aside.
- Add the crushed garlic to a small bowl, season with salt and mix until even.
- For the salad:
Add the cooked beetroot, celery, walnuts, salted garlic, and onion to a bowl. Season with salt and pepper, drizzle with vegetable oil and balsamic vinegar then mix them until even.