Guest guest Posted January 5, 2010 Report Share Posted January 5, 2010 Beetroot Salad 450 g (16 oz) can beetroot wedges, drained 60 g (2 oz) baby rocket (arugula) leaves 1/3 cup walnut pieces 2 tsp oil 2 teaspoons red wine vinegar 1. Combine beetroot, rocket (arugula) and walnuts in a large bowl. 2. Drizzle with remaining oil and the vinegar; toss gently to coat. TIP: For an extra-nutty flavour, use a little walnut oil in the dressing. Serves 4. Quote Link to comment Share on other sites More sharing options...
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