Beetroot salad with mint

Beetroot salad with mint

Insalata di barbabietole con menta

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

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:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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