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Beetroot & Herb Salad with Walnuts & Orange Dressing
Beetroot and herbs are natural cleansing and nourishing foods, rich in minerals and vitamins essential to health. Enjoy this quick and easy salad that will have you feeling cleansed, nourished and refreshed!
1 bunch beetroot / 3 bulbs
4 cups of mixed fresh herbs – I used dill springs, flat leaf parsley leaves and coriander eaves (basil and mint would be delicious too)
1 cup walnuts, lightly roasted *
finely grated zest of 1 orange
4-5 tbsp freshly squeezed orange juice
4-5 tbsp virgin olive oil
Celtic salt and ground pepper
Wash and trim the beetroot. If the skins are fairly young keep them on. If not you can peel the beetroot.
Cut into slices and then thin strips – julienne style.
Place into a bowl with the fresh herbs ie. dill, parsley and coriander leaves.
In another bowl whisk the orange zest, orange juice, olive oil, Celtic salt and freshly ground pepper together and pour our over the beetroot.
Toss through the walnuts and combine salad ingredients.
Serve and enjoy on it’s own, with a brown rice or accompaniment to other dishes.
* To toast walnuts pre-heat the oven to around 160 – 180c. Place the walnuts on a baking tray and cook for about 5 minutes. Nuts burn quite easily so keep an eye on them!