Raw beetroot salad


Serves 4

beetroot

2 beetroot peeled

1/4 finely chopped onion

salt, pepper

celery salt and paprika

1 tbs sherry vinegar or other vinegar

1 tbs olive oil

fresh dill or parsley finely chopped

Method

  1. Grate the beetroot using a grater or the grating disk on a food processor.
  2. Stir in the finely chopped onion – very finely chopped.
  3. Season with salt, pepper, celery salt and paprika.
  4. Stir in the vinegar, oil and finally toss in the chopped dill or parsley.
  5. Chill for an hour before serving.
  6. This salad will keep for 2-3 days and the flavour improves!

 

 

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