Beetroot & dill salad with crème fraiche and walnuts




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8 beetroots roasted and cut into chunks
4tbsp extra virgin olive oil
1clove garlic clove finely grated
6 spring onions finely chopped
2large handfuls of baby spinach leaves
1 handful of rocket leaves (optional)
1 red onion finely sliced
2 handful of walnuts toasted in a dry pan, then crumbled
Bunch of dill, finely chopped including the stems
2 green chillies finely chopped (optional)
6tbsp crème fraiche or thick Greek yoghurt
11/2 tsp mustard paste (readymade)
1 Juice of lemon
Salt and pepper to taste



Preheat the oven to 200ºC.
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Wrap each beetroot individually in foil and bake in the oven for 30 minutes. The beetroots should be tender but not overcooked. Adjust the cooking time according to the size of the beetroots. Allow to cool.
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Whisk the crème fraiche with half of the chopped dill, lemon juice, mustard paste and 2 Tbsp olive oil. Add a pinch of salt and some black pepper.
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Cut the beetroot in small chunks. In a large bowl, mix the beetroots with the spring onions, sliced red onions, crushed garlic, green chillies if using, and the remaining half of the dill.
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Now add 2 Tbsp of olive oil and season with salt and black pepper
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Fold the dill crème fraiche through the beetroots and toss gently
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Spread the spinach and rocket on a serving platter creating a bed for the beetroot mix to rest.
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Put the beetroot mix on the leaves and spread it out evenly
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Top with the roasted walnuts and sprinkle with more dill to serve.
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*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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