Beetroot salad with mint

Beetroot salad with mint

Insalata di barbabietole con menta

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

I can’t stress enough that you must buy very fresh, small beetroot for this salad – ready-cooked will not do. I usually get mine in season from my garden, and they are a delicacy. The combination of fresh mint and sweet beetroot make an excellent dish that is not only a great starter but also a wonderful accompaniment to roast chicken or grilled fish.

Ingredients

Quantity Ingredient
16 small fresh beetroot
20 mint leaves

Dressing

Quantity Ingredient
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
salt
pepper

Method

  1. Cook the beetroot in plenty of boiling water until the tip of a knife enters the beetroot very easily (about 30 minutes). Drain well.
  2. When cool enough to handle, peel the beetroot and cut into thin slices. Put in a bowl and add the mint.
  3. For the dressing, combine the oil, vinegar, salt and pepper in a small bowl and mix well. Toss together with the beetroot and mint and serve.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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