Roasted Beetroot Salad with Herbs and Walnuts

2 medium beetroot bulbs

1 tablespoon olive oil
1/2 lemon, juice of
1/4 cup parsley and/or cilantro leaves, chopped
1/4 cup walnuts

salt and pepper to taste

Serves 2-4
Preheat oven to 200C/400F.

Wash the beetroots. Wrap in silver foil and place on a baking tray. Roast in the oven for 45-60 minutes, depending on the size of the beetroots. Check with a fork if they are tender and cooked through. Take out of the oven and let cool.
Meanwhile, roast the walnuts in a dry pan over medium heat for a few minutes. Chop and set aside.
Whisk together olive oil and lemon juice. Set aside.

Once the beetroots have cooled, peel them and cut them into 1/4 to 1/2 inch cubes. Pour over the dressing and stir in the herbs. Season with salt and pepper to taste. Keep in the fridge until thoroughly cooled. Sprinkle with chopped walnuts before serving.

© Anja's Food 4 Thought. Recipe from