Beetroot Salad (4)

This beetroot salad is from Sybil Kapoor. It goes well with cold roast ham and hot new potatoes.

Beetroot Salad (4)
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Beetroot Salad (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Scrub the beetroot clean and trim off the roots and leaves. The leaves can be reserved and used like spinach.
  2. Put the beetroot in a pan of salted cold water and bring to the boil. Cook over a moderate heat for 20-30 minutes until tender, then drain. Leave to cool, then peel off the skins.
  3. While the beetroot is cooking make the dressing. Put the shallots and herbs into a mixing bowl. Add the vinegar then whisk in the two nut oils. Season to taste then toss over the warm peeled beetroot. Serve warm or cold.
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