Beetroot and onion salad with walnuts
When these two characteristics are in perfect balance, and the beetroot is cooked neither too little nor too much, this is one of the most delicious vegetables.
Ingredients
6-8 medium-sized beetroot
8 medium white onion
1/2 cup of roughly chopped, flat-leaf parsley
6 tbsp of extra virgin olive oil
salt and pepper
walnut pieces
Method
Cover 6-8 medium-sized beetroot, top leaves removed, and 8 medium white onions with cold water in a large pot and bring to the boil. Turn the heat down to low, cover with a lid, and cook until the beetroot can be pierced with the point of a sharp knife - about 15 to 20 minutes, or more, depending on size.
Peel the beetroot when cool and cut into thick wedges. Squeeze out the middle of each onion, discard the tough skin and cut each into four.
Place the beetroot and onion wedges into a bowl with half a cup of roughly chopped, flat-leaf parsley. Dress with 6 tbsp of extra virgin olive oil, season with salt and pepper and toss well.
Before serving, scatter some walnut pieces on top.
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