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Beetroot, Leek and Walnut Salad


Beetroot, Leek and Walnut Salad Recipe

Ingredients:
  • 4 medium beets, trimmed
  • 4 medium leeks, trimmed and cut into 4-inch pieces
  • 1 cup arugula leaves
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/3 cup pomegranate seeds (optional)
  • 1 tablespoon tamarind pulp or paste
  • 1 cup walnuts, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili flakes
  • 1/4 cup cider vinegar
  • 2 teaspoons white balsamic vinegar or 1 teaspoon regular balsamic vinegar
  • 1 teaspoon walnut oil
  • 3 tablespoons olive oil
  • sea salt and fresh cracked black pepper to taste
Directions:
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