Spring Herbs with beetroot and sweetcorn, on Walnut Rocks (gluten free)

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The title gives it away more or less but this salad/starter promises more. I think the crispy apples and juniper sauce that the beetroot that has rested makes it exciting.




Ingredients Serves 4

250 gr of peeled semi cooked beetroot (for this very rare occasion I have used ready ones in a juniper sauce)
finely chopped fresh parsley and mint (as much as you like, I love loads!)
5 spoonful of sweetcorn
Walnuts as a whole or in halves
Olive oil
1 Lemon squeezed
Salt and pepper to taste
1 apple, sliced

The whole trick is I believe to mix them with the olive oil and lemon juice really really well. Also prepare this salad/starter just before serving main dish, otherwise the apples and sweetcorn will get the beetroot colour on them. Enjoy!





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