Wednesday, 1 May 2013

beetroot, fennel and walnut salad

(serves 4 as a side dish)

  • a small handful of walnuts
  • 1/2 a bulb of fennel
  • 2 boiled beetroot
  • fresh mint
  • red wine vinegar
  • extra virgin olive oil
  • salt and pepper

  1. cut all the ingredients to size
  2. whisk the vinegar and oil to emulsify
  3. slice (rather than chop) the mint
  4. combine the beetroot, fennel, walnuts and mint
  5. toss in the dressing

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