Beetroot and Walnut Salad

• 250 g beetroots
• 1 Spanish onion, grated
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons of fresh mint, chopped
• 60 ml extra virgin olive oil
• 60 ml walnut oil
• 40 ml lemon juice
• salt and pepper
• 12 cup walnuts, lightly roasted and chopped
• 2 tablespoons rose water

1. Steam or boil beetroot until tender.
2. Rub skin gently to peel, then cut into small dice size pieces.
3. Place in large bowl and add onion and fresh herbs.
4. In a separate bowl, combine oils and lemon juice and season.
5. Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving.

beetroots, onion, fresh coriander, mint, olive oil, walnut oil, lemon juice, salt, walnuts, water

Taken from www.food.com/recipe/beetroot-and-walnut-salad-111736 (may not work)