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Name: Beetroot Orange Walnut Salad
Total time: 85 min
Yield: 4 servings
Ingredients: 600 g beetroots, scrubbed and trimmed; 15 ml olive oil; 2 g fine salt; 20 ml red wine vinegar; 30 ml olive oil; 5 g Dijon mustard; 5 g maple syrup; 1 g fine salt; 1 g black pepper, freshly ground; 2 large oranges, peeled and segmented, juice reserved; 70 g walnut halves; 60 g rocket (arugula); 10 g fresh flat-leaf parsley, leaves picked; 2 g fine salt; 1 g black pepper, freshly ground

Beetroot Orange Walnut Salad

Roasted beetroot with citrus segments, toasted walnuts and a maple-mustard dressing over rocket.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Beetroot Orange Walnut Salad

Roasted beetroot with citrus segments, toasted walnuts and a maple-mustard dressing over rocket.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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Nutrition

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