A delicious, easy and refreshing salad from the Ukraine which I found in ” Summer Kitchens” by Olia Hercules.
Ingredients
- 3 medium beetroot
- 2 tbsps sherry vinegar or fruit vinegar
- 1 tbsp rapeseed or olive oil
- 1 Granny Smith apple
- a handful walnuts or pecans lightly toasted
- sea salt and black pepper
Servings:
Instructions
- Wash the beetroot well, leaving the skins on. Put into a saucepan of cold water and bring to the boil. Simmer until cooked through , starting to check with the tip of a knife after 40 minutes. Drain and rinse under cold water. When they are cool enough to handle peel off the skins using your hands.
- In a large bowl whisk 1/2 tsp salt into the vinegar until it has dissolved. Whisk in the oil then check for seasoning adding some pepper and more salt if needed.
- Grate the beetroot on the coarse side of a grater and drain well if it releases a lot of liquid. Do the same with the apple, discarding the core. Tip both into the bowl with the dressing, mix well then crumble over the nuts.
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