An easy beetroot salad from Moro.
Ingredients
- 400 g fresh raw beetroot
- 300 g waxy potatoes peeled
- 1 tbsps fresh flat leaf parsley roughly chopped
- 2 tbsps fresh mint leaves finely chopped
- 5 spring onions finely sliced
- 1 tbsp sweet wine vinegar
- a squeeze lemon
- 4 tbsps extra virgin olive oil
- sea salt and black pepper
Servings:
Instructions
- Wash the beetroot carefully without piercing the skin. Put in a saucepan of cold water and bring to the boil. Cook for 30-60 minutes depending on the size of the beetroot. They are ready when you can slip a sharp knife easily into the centre.
- While the beets are cooking boil the potatoes in salted water until cooked- about 15-20 minutes.
- When the beets and potatoes are ready cut into 2cm wedges and place in a large bowl. Add the parsley, mint and spring onions then dress with the vinegar, olive oil, salt and pepper. Toss together.
- Set aside to allow the flavours to mingle, then toss again just before serving.
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