Carrot and Beetroot Salad with Walnuts
Perfect colourful salad for all seasons dining!
This recipe serves 6 as a side dish.
Ingredients
- * 450g of carrots
- * 1 large beetroot
- * 1/3 cup of chopped walnuts
- * 2 tbsp of cider vinegar
- * ½ tsp of sugar
- * 1 tsp Dion mustard
- * 3 tablespoons of oil
- * salt and pepper
Method
- Heat the oven to 180c and place the walnuts on a tray. Roast for 5 mins until golden. Leave to cool.
- Grate the carrots and beetroot into a large bowl.
- Whisk together the vinegar, sugar, mustard, salt and pepper. Trickle in the oil, stirring until smooth. Pour over the carrots and beetroot and toss together until well mixed.
- Scatter the walnuts on top. Garnish with parsley.
