">How to make Beetroot Walnut Salad - SK Khazana, recipe by MasterChef Sanjeev Kapoor

How to make Beetroot Walnut Salad - SK Khazana -

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium beetroots, California walnut kernels

Cuisine : Fusion

Course : Salads

Beetroot Walnut Salad - SK Khazana

Beetroot Walnut Salad - SK Khazana Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beetroot Walnut Salad - SK Khazana Recipe

  • Medium beetroots boiled and peeled 2

  • California walnut kernels 2 cups

  • Castor sugar 1/4 cup

  • Honey 1 tablespoon

  • Lollo rosso lettuce leaves a few

  • Iceberg lettuce leaves a few

  • Romaine lettuce leaves a few

  • Oil for greasing

  • Arugula leaves 15-20

  • Feta cheese 20 grams

  • Radish micro greens to garnish

  • Dressing

  • Extra virgin olive oil 2 tablespoons

  • Salt to taste

  • Black peppercorns crushed to taste

  • Garlic crushed 1/2 teaspoon

  • Grainy mustard 1/2 teaspoon

  • Lemon juice extracted 1

  • Honey 1 tablespoon


Step 1

Preheat oven to 160° C.

Step 2

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.

Step 3

Roughly tear 1-2 lollo rosso lettuce leaves, 1-2 iceberg lettuce leaves and romaine lettuce leaves and place them on the worktop.

Step 4

Grease a baking tray with some oil.

Step 5

Add California walnuts to sugar mixture, switch off heat and mix till all the walnuts are well coated with the sugar syrup.

Step 6

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.

Step 7

Line a tray with silicon mat, place the remaining sugar coated walnuts on it and let them cool.

Step 8

To prepare dressing, mix together olive oil, salt, crushed peppercorns, garlic, mustard, lemon juice and honey in a bowl.

Step 9

Cut beetroot into triangles and diamonds.

Step 10

Put the torn lettuce leaves into a mixing bowl. Add arugula leaves and some of the dressing and mix well.

Step 11

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.

Step 12

Place the baked candied walnuts and the baked walnuts on top. Drizzle remaining dressing over them.

Step 13

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.