This beetroot salad is from Sybil Kapoor. It goes well with cold roast ham and hot new potatoes.
Ingredients
- 1 lb young raw beetroot
- 1 shallot peeled and finely chopped
- 1 tsp finely chopped tarragon
- 1/2 tbsp finely chopped chervil
- 1/2 tbsp finely chopped parsley
- 1 tbsps finely sliced chives
- 2 tbsps white wine vinegar
- 3 tbsps walnut oil
- 3 tbsps hazelnut oil
- finely ground black pepper
Servings:
Instructions
- Scrub the beetroot clean and trim off the roots and leaves. The leaves can be reserved and used like spinach.
- 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.
- 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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