● 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.