●   4 medium beetroot, ends trimmed
●   50 g walnut kernels
●   5-6 garlic cloves
●   ½ cup orange juice
●   3 tbsp oleolox
●   ½ tsp black peeper
●   1 green chilly finely chopped
●   ¼ cup cilantro chopped fresh
●   Rock salt
Boil or bake beetroots for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Peel the beetroots. Cut into pieces.
Meanwhile, heat a large frying pan over low heat. Add 3 tbsp oleolox, walnuts, and garlic. Fry briefly for 2 minutes, not more. To make dressing combine walnuts, garlic, and orange juice and grind in a blender. Mix spices in the dressing. Add dressing, cilantro, and chilly to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavors.

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