Beetroot Salad

Beetroot salad I’ve had before, but until I went to the thermonix demo, I’d never had it raw. I liked it then, but wanted it less minced.

A few weeks after I derived this salad, I ate a similar version at Saveur Restaurant, Roseville.

That one used cabbage and celery and described it as a ‘spring salad’.

In some variations, I have even used a tiny bit of parsnip, dug fresh from the garden.

Equal parts:

Dice finely, then add some fresh herbs. I used spring onions (scallions), coriander, parsley, mint, even perilla. Whatever you have to hand.

Beetroot salad

Mix in some vinegar and olive oil.



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