Salad with beetroots and walnuts
- 500g beetroots without green leaves
- 1 cup of walnuts coarsely chopped
- 2/3 cup of mint chopped
- 3tbs olive oil
- 1-2 garlic cloves coarsely chopped
- 2 - 3tbs vinegar
- 1/2 onion cut into rings
The night before boil the beetroos in plenty of salted water.Peel and cut into cubes and place them in a colander to drain well. Cover and refrigerate.
Before serving, blend the olive oil with the vinegar, the garlic, the half of mint and drizzle the beetroots. Add the onion, the walnuts and the remaining mint, stir well and serve.