Beetroot Walnut Salad - SK Khazana <iframe width="560" height="315" src="https://www.youtube.com/embed/nBew-cue53U" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe> This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Nov 2019 in Recipes Veg New Update Main Ingredients Medium beetroots, California walnut kernels Cuisine Fusion Course Salads Prep Time 26-30 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Beetroot Walnut Salad - SK Khazana 2 Medium beetroots boiled and peeled 2 cups California walnut kernels 1/4 cup Castor sugar 1 tablespoon Honey a few Lollo rosso lettuce leaves a few Iceberg lettuce leaves a few Romaine lettuce leaves for greasing Oil 15-20 Arugula leaves 20 grams Feta cheese to garnish Radish micro greens Dressing 2 tablespoons Extra virgin olive oil to taste Salt to taste Black peppercorns crushed 1/2 teaspoon Garlic crushed 1/2 teaspoon Grainy mustard 1 Lemon juice extracted 1 tablespoon Honey Method Preheat oven to 160° C. To prepare candied walnuts, heat castor sugar in a non-stick pan. Add 2-3 tbsps water and honey and cook for 2-3 minutes. Do not brown it. Roughly tear 1-2 lollo rosso lettuce leaves, 1-2 iceberg lettuce leaves and romaine lettuce leaves and place them on the worktop. Grease a baking tray with some oil. Add California walnuts to sugar mixture, switch off heat and mix till all the walnuts are well coated with the sugar syrup. Place ½ of sugar coated walnuts on the greased baking tray so that they are separate. Keep the tray into the preheated oven and bake for 10-15 minutes. Line a tray with silicon mat, place the remaining sugar coated walnuts on it and let them cool. To prepare dressing, mix together olive oil, salt, crushed peppercorns, garlic, mustard, lemon juice and honey in a bowl. Cut beetroot into triangles and diamonds. Put the torn lettuce leaves into a mixing bowl. Add arugula leaves and some of the dressing and mix well. Put the leaves mixture into a serving bowl. Put ¾ of beetroot pieces, crumbled feta cheese and drizzle some dressing on top. Sprinkle some micro-greens over them. Place the baked candied walnuts and the baked walnuts on top. Drizzle remaining dressing over them. Serve immediately. #Black peppercorns #Dressing #Extra virgin olive oil #Feta cheese #Garlic #Honey #Iceberg lettuce leaves #Lemon #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article