Beetroot and Hazelnut Salad

[Guest guest]

Beetroot and Hazelnut Salad

 

 

4 medium beetroot, peeled

2 large oranges, segmented

1/2 cup flat-leaf parsley leaves

6 teaspoons hazelnut oil

1/4 cup orange juice

4 teaspoons red wine vinegar

small handful hazelnuts, roasted, chopped coarsely

 

 

1. Grate beetroot coarsely into large bowl.

 

2. Segment oranges over beetroot.

 

3. Add parsley, oil, juice and vinegar; toss gently to combine.

 

4. Sprinkle with nuts.

 

 

Serves 4.