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  • Beet, Walnut and cilantro puree Salad

    1 vote
    Beet, Walnut and cilantro puree Salad
    Servings: 1
    by Chez la mere
    373 recipes
    >
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    Ingredients

    • 12 oz (350g) beets,either cooked or raw,(but not pickled)
    • 3 oz (75g) walnut pieces
    • 1/2 tsp salt
    • 3 cloves garlic, crushed
    • 2 1/2 tbsp chopped both fresh cilanto and parsley
    • 1/4 tsp ground coriander seeds
    • 2 tsp red win vinegar
    • 1/2 tbsp olive oil
    • pepper
    • seeds from 1/2 pomegranate(to serve)

    Directions

    1. preheat the oven to 375. If using raw beets wrap beets in foil and roast for 1 1/2 hours or until tender.
    2. Meanwhile grind together the walnuts, salt and garlic, either in a mortar and pestle or in a food processor using the pulse button. Add the fresh herbs and continue grinding until a paste has been made.
    3. When the beets are cool enough to handle, peel them, grate the flesh into a bowl, and mix in the walnut paste and the remaining ingredients except the pomegranate seeds. Keep the mixture in the fridge, but bring to room temp before serving. Pomegranate seeds should be scattered over the top before serving.

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