1/2 cup walnuts, chopped
1/2 cup chopped celery
3/4 cup mayonnaise
1 x 425 g can beetroot
Method: Grill walnuts until golden brown and cool. Combine walnuts, celery and mayonnaise in a bowl; add drained beetroot and toss ingredients to combine well. Chill. Garnish with celery curls to serve.
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.68 ['Christmas Menu']