Beet and Nut Salad Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 0.333 cup roughly chopped Walnut
- 16 ozs carrots (peeled)
- 16 ozs small, young Beets (peeled)
- 2 Tbsps Cider vinegar
- ½ tsp sugar
- 1 tsp Dijon mustard
- salt
- peppers
- 3 Tbsps Walnut oil (or olive oil)
- To garnish
- flat-leaf parsley
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Mandoline, 1 Immersion blender, 1 Baking sheet, 1 Fork
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Put the walnuts on a baking tray and toast for about 5 minutes until just golden. Allow to cool.
2.
Grate the carrots and beetroot into a large bowl.
3.
Whisk together the vinegar, sugar, mustard, salt and pepper. Trickle in the oil, whisking constantly until the mixture is smooth. Pour over the carrots and beetroot and toss together until well mixed.
4.
Put into serving bowls and scatter the walnuts on top. Garnish with parsley.
