Beetroot, lemon and coriander salad with extra-virgin olive oil

Beetroot, lemon and coriander salad with extra-virgin olive oil

By
From
Meat
Serves
4
Photographer
Dean Cambray

Ingredients

Quantity Ingredient
3 large beetroots
3 tablespoons extra-virgin olive oil
2 lemons, juiced
1/2 lemon, zested
1 cup coriander leaves
salt
freshly ground black pepper

Method

  1. Wash the beetroots thoroughly and cut off the leaves. Place in a large saucepan of cold water and bring to the boil. Lower the heat and simmer for 1–2 hours (it will vary, depending on the size), until the beetroots are tender.
  2. Drain the beetroots and when cool enough to handle, peel away the skins. Cut into large dice and place in a large mixing bowl. Add the oil, lemon juice and zest and coriander leaves and season to taste. Toss gently and serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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