Friday, 14 March 2014

Beetroot Salad

I love fresh beetroot in all colours and in a variety of recipes. This is a new one but it's becoming a firm favourite. It's just a shame that the red beetroot stains everything. So make sure you wear vinyl gloves. On the other hand, the intense colour is great for colouring Easter eggs.

Raw beetroot has quite a strong, earthy flavour that's not to everybody's taste. But you can also make this salad with cooked beetroot. I just don't think it's as nice. ;)

1 bunch beetroot, approx. 500 g
sea salt
freshly ground black pepper
3 tbsp balsamic vinegar
6 tbsp extra virgin olive oil

Peel and grate the beetroot, finely or coarsely depending on your preference. Make the dressing and mix with the beetroot. Leave to marinate for 30 minutes before serving.

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