Beetroot Salad

A wonderfully fresh and colourful beetroot salad made with finely grated raw beetroot, fragrant fresh herbs and a delicious homemade dressing. Naturally sweet, slightly earthy and beautifully balanced with a little sharpness from the dressing, it makes a lovely accompaniment to all sorts of meals.

Prep Time 15

Total Time 15

Servings Portions

Ingredients

400 g beetroot fresh raw peeled
2 tbsp fresh parsley finely chopped
1 tbsp fresh mint finely chopped
3 tbsp extra virgin olive oil
1½ tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp honey
½ tsp Dijon mustard
Salt to taste
Black pepper to taste

Instructions

Peel the fresh beetroot and trim away the ends. Take care as beetroot juice can stain hands and work surfaces, so wearing kitchen gloves is a good idea.
400 g beetroot
Using the coarse side of a box grater, grate the beetroot into fine, even strands. Alternatively, use a food processor with a grating attachment.
Wash and dry the parsley and mint thoroughly. Finely chop both herbs and set aside.
In a small bowl, combine the olive oil, apple cider vinegar, lemon juice, honey and Dijon mustard. Whisk until everything is nicely blended. Season with salt and black pepper.
3 tbsp extra virgin olive oil, 1½ tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tsp honey, ½ tsp Dijon mustard, Salt, Black pepper
Place the grated beetroot into a large mixing bowl. Add the chopped parsley (1tbsp) and mint, then pour over the dressing.
2 tbsp fresh parsley, 1 tbsp fresh mint
Gently toss everything together until the dressing coats the beetroot and herbs evenly.
Leave the salad for approximately 10–15 minutes before serving. This allows the beetroot to absorb some of the dressing.
Transfer to a pretty serving bowl and finish with the remaining (1 tbsp) chopped parsley if desired.
2 tbsp fresh parsley

Equipment

Notes

Tips:

- Grating: A coarse grater gives the beetroot a lovely texture while allowing it to absorb the dressing.

- Herbs: Parsley and mint work beautifully, but fresh dill or coriander can also be used.

- Dressing: Adjust the lemon juice or honey slightly to suit your taste.

- Preparation: You can prepare the beetroot and dressing separately a few hours ahead. Combine them nearer serving time for the freshest flavour.

- Serving: Delicious alongside grilled lamb, roast chicken, fish or as part of a summer buffet.

- My little tip: Use fresh raw beetroot rather than cooked beetroot. It gives the salad that lovely natural crunch and makes the finished dish particularly fresh and vibrant.

Storage:

Keep any leftover salad in an airtight container in the refrigerator for up to 2 days. Stir before serving, as some natural beetroot juices may collect at the bottom.

Nutrition