This beetroot salad from Nigella Lawson uses Scandinavian flavourings to complement the beetroot. If preferred you could use coriander and mint as an alternative.
Ingredients
- 1 large bunch fresh dill
- 500 g fresh raw beetroot peeled
- juice of a l;emon
- 2 tbsps extra virgin olive oil
- 2 tbsps black mustard seeds
- 2 tbsps coarsely chopped flat leaf parsley ( optional)
Servings:
Instructions
- Remove the dill from its stalks and chop finely. You want about 6 tbsps.Put into a large bowl, reserving a bit for garnish.
- Grate the beetroot by your preferred method then add to the dill and toss to mix well.
- Squeeze over the lemon juice and drizzle over the olive oil then toss again.
- Heat a frying pan over a medium heat and then toast the mustard seeds for a couple of minutes. Add to the salad and toss once more.
- Turn into a bowl then scatter over the reserved dill and chopped fresh parsley if using.
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