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Raw beetroot salad

Raw beetroot salad

Raw beetroot salad

A light, zingy bite

  • Germany
  • UK

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A light, zingy bite

Serves 6

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 186 9%

  • Fat 3.1g 4%

  • Saturates 1.2g 6%

  • Sugars 8.2g 9%

  • Protein 7.3g 15%

  • Carbs 27.4g 11%

Of an adult's reference intake

Ingredients

  • beetroots
  • salt
  • pepper
  • flat-leaf parsley
  • fresh horseradish

recipe adapted from

Jamie's Dinners

Method

  1. The other day I had a nice little roast in the oven – comfort food for a great Sunday afternoon. I had a bunch of raw beetroot to use up, so I thought it would be good to have something nice and zingy to munch on while I was waiting for the chicken to cook – like some tapas or antipasti to get my tastebuds going. You can get some great beetroots these days – fantastic colours.
  2. I took the leaves off the beetroots and threw them away, as I didn't need them for this salad (although it's worth remembering that they're edible and that they taste nicer than Swiss chard or spinach!). I washed the beetroots and then, using a speed peeler, I peeled them all down into really thin slices and flavoured them with salt, pepper, chopped flat-leaf parsley and a little grated fresh horseradish to give a nice bit of heat. Then I left them for 5 to 10 minutes so that the acid from the horseradish would soften the beetroot. The horseradish is optional, but it gives a good twang.
  3. This salad is lovely on a bit of toast, with maybe a splash of vodka or a little block of crumbled feta cheese. Really nice to pick at before you have dinner.


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