In our ‘sister’ post: ‘Beetroot: raw pleasure’, we pulled together some interesting beetroot facts for you and provided you with a little beetroot recipe inspiration. Having thus whetted your appetite (and ours), it only seemed right to give you another truly delicious beetroot recipe to try out. And, since raw beetroot knocks the nutritional socks off cooked beetroot, we’ve gone for a raw beetroot salad.
2 raw beetroots (peeled and grated)
1-2 apples (depending on size)
2 onions (finely chopped)
4 tbsp olive oil
1 tbsp vinegar
1 tbsp lemon juice
2 tsp honey
Peel and grate the beetroot, and peel, core and grate the apple. Mix these together with the finely chopped onion. For the dressing, combine the oil, vinegar, lemon juice and honey, and season with salt and pepper to taste. Pour the dressing over the salad mix and toss to completely coat the ingredients. Taste and adjust seasoning as necessary, and chill in the refrigerator (for a minimum of 3 hours, and preferably overnight).