Beetroot salad with cumin and walnuts
Cooked beetroot seasoned with cumin, lemon and parsley, with walnuts.
Active time15 min
CookingNo cooking
Total15 min
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Ingredients
- 400 g cooked beetroot
- 1 lemon
- 15 g parsley
- 50 g walnut halves
- 1 tsp cumin
- 25 ml olive oil
Preparation
Peel the beetroot if necessary and dice it. Wash and finely chop the parsley; squeeze the lemon.
400 g cooked beetroot1 lemon15 g parsley- knife
- chopping board
- citrus juicer
Mix the beetroot, cumin, juice and oil, then add the parsley. Prepare 50 g walnut halves. Roughly chop the walnuts. Add everything with the other salad ingredients.
50 g walnut halves1 tsp cumin25 ml olive oil- salad bowl
- spoon
- knife
- chopping board
Allergens
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration