BEETROOT WALNUT AND APRICOT SALAD

BEETROOT WALNUT AND APRICOT SALAD
Gluten free, Grain free, Paleo
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
FOR THE SALAD
  1. • Beetroot — 2 lbs. peeled and sliced into equal size pieces
  2. • Apricots (dried) — 1/2 cup, chopped
  3. • Walnut — 1/2 cup, dry roasted
  4. • Avocado oil or any oil of choice — 1 tablespoon
  5. • Ground pepper— 1/4 teaspoon
  6. • Sea salt — 1/2 teaspoon or to taste
  7. • Fresh dill — 2 tablespoons, finely chopped
FOR THE DRESSING
  1. • Sour cream or greek yogurt — 1/4 cup
  2. • Balsamic vinegar — 1 tablespoon
  3. • Garlic — 1 clove crushed or 1/4 teaspoon if using paste or powder
  4. • Chives — 1 tablespoon
  5. • Honey — 1 teaspoon
  6. • Sea salt — 1/2 teaspoon or to taste
Dressing
  1. In a bowl add the sour cream, balsamic vinegar, crushed garlic, chopped chives, honey and salt. Give it a whisk until everything is well combined.
    If you feel like the dressing is too thick, add some water 1/2 teaspoon at a time until you reach the consistency of your liking
Salad
  1. First step would be to roast the beetroot. To do that preheat the oven to a 350F (176.6 C). Add the avocado oil salt and ground pepper. Give it a good mix until the beet is nicely coated with the oil mixture. Transfer it on to the baking sheet and bake it for 30 minutes.
    Cook time may vary depending on the oven.
  2. When the beetroot looks caramelized on the edges, remove it and set it aside.
  3. Meanwhile, chop the apricots in halves, finely chop the dill and chives.
  4. If you wish to dry roast the walnuts in the oven, put them on a baking sheet and stick it in the oven 3 to 4 minutes in the same oven while the beet is roasting.
  5. In a large platter, transfer the beets, apricots and walnuts.
  6. Drizzle the dressing all over it and garnish with the dill on top.

    Enjoy!
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