Beetroot Walnut Salad | Cooking with California Walnuts | Sanjeev Kapoor Khazana

Beetroot, lettuce leaves and walnuts makes this salad super duper healthy.

BEETROOT WALNUT SALAD

Ingredients

2 medium beetroots, boiled and peeled
1 cup California walnuts
¼ cup castor sugar
1 tbsp honey
Few lollo rosso lettuce leaves
Few iceberg lettuce leaves
Few romaine lettuce leaves
Oil for greasing
12-15 arugula leaves
20 gms feta cheese
Radish micro greens as required
Dressing
1 tbsp extra virgin olive oil
Salt to taste
Crushed black peppercorns to taste
½ tsp crushed garlic
½ tsp grainy mustard
Juice of 1 lemon
1 tbsp honey

Method

1. Preheat oven to 160° C.
2. To prepare candied walnuts, heat castor sugar in a non-stick pan. Add 2-3 tbsps water and honey and cook for 2-3 minutes. Do not brown it.
3. Roughly tear 1-2 lollo rosso lettuce leaves, 1-2 iceberg lettuce leaves and romaine lettuce leaves on the worktop.
4. Grease a baking tray with some oil.
5. Add California walnuts to sugar mixture, switch off heat and coat well.
6. Place ½ of sugar coated walnuts on the greased baking tray. Put the tray into the preheated oven and bake for 10-15 minutes.
7. Line a tray with silicon mat, place the remaining sugar coated walnuts on it and let it cool.
8. To prepare dressing, mix together olive oil, salt, crushed peppercorns, garlic, mustard, lemon juice and honey in a bowl.
9. Cut beetroot into triangles and diamonds.
10. Put the torn leaves in another bowl. Add arugula leaves and ½ of dressing and mix well.
11. Put the salad mixture in a serving bowl. Put ¾ of beetroot pieces, crumbled feta cheese and drizzle some dressing on top.
12. Place the baked candied walnuts alongwith the remaining candied walnuts on the tray.
13. Add some radish micro greens over the salad mixture and top with candied walnuts, remaining beetroot pieces and drizzle remaining dressing.
14. Serve immediately.

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ingredients
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Cuisine - Fusion
Course - Salad
Dish - Salad
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