Beetroot Salad with Nuts

This is a salad that my mother makes at home in Sweden, and we all love it. She actually discovered it by mistake, because there were leftover beetroot and beans in the fridge. It's a really good and healthy salad with nuts, beans and carrots. It's perfect with a grilled steak in the summer, but also as a side dish for just about any occasion.

Ingredients

Salad
1/2 cup of assorted nuts (sunflower seeds, cashew cores, pumpkin seeds)
1/2 can of kidney beans
1 carrot, finely diced
3-5 rosted beetroots, finely diced
A handful of chopped parsley
Olive oil
Sea salt (for the nuts)

Dressing
3 tbs pumpkin seed oil (olive oil is also ok but not the same)
1 tbs balsamic vinegar
Sea salt
Black pepper, freshly ground
1 tsp garlic powder

1. Grill the beetroots in the oven for about 45 minutes (or until soft all the way trough) at 225°C.

2. Put some olive oil in a frying pan and fry the nut mix until it gets a nice golden color. Season with sea salt.

3. Take the nut mix from the pan, save the oil and fry the beans for a couple of minutes.

4. Place the diced carrot, beet roots and chopped parsley in a bowl. Add the fried beans and the nuts and mix.

5. Mix all the ingredients for the dressing and mix it with the salad.

Enjoy! 

© 2012 Jill Schweber and Channa Waje, all rights reserve