This tangy and crisp salad goes well with fattier cuts of meat, charcuterie or smoked fish. It’s from ” The Kitchen Orchard” by Natalia Conroy.
Ingredients
- 4 raw red beetroot peeled and grated
- 6 Cox's apples peeled and grated
- 1 heaped tbsp dijon mustard
- 2 tbsps sherry vinegar
- 4 tbsps extra virgin olive oil
- 4 tbsps finely chopped dill
- sea salt and freshly ground black pepper
Servings:
Instructions
- Mix all the ingredients in a bowl then check for seasoning. Leave to stand for an hour or so to allow the flavours to develop,
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