Monday, 12 May 2014

Golden Beet Salad

I love beetroot and I love the patterns when you cut them opten and all the wonderful differently coloured varieties. Their earthy flavour goes really well with a sweet dressing, though by that I don't mean adding honey, maple syrup or sugar. Instead I'm referring to the type of vinegar I use. With red beetroot, balsamic is wonderful but it discolours the beautiful golden colour of these beets, which unfortanatley oxidise very quickly anyway.

500 g golden beet
2-3 tbsp elderflower vinegar
6 tbsp elderflower oil
sea salt
freshly ground black or white pepper

Make the dressing. Peel the beetroot and grate finely. Mix and serve immediately.

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