Wednesday, 6 November 2013

Beetroot salad


Cooke beetroot, peeled and chop. While still warm add dressing.

Dressing
2 Tablespoons olive oil
2 handfuls for fresh lemon thyme leaves chopped
1 handful of mint chopped
Juice 1 lemon
Juice 1 orange and zest of half the orange.
salt and pepper to taste.

Wheat, gluten, egg, nut and dairy free


10 comments:

  1. Makes a Beautiful salad but I have never cared for it....
    Dressing sounds good though!
    hughugs

    ReplyDelete
  2. This sounds nice. I've only eaten beets pickled. This sounds like a good recipe to start leaning to eat them fresh.

    ReplyDelete
  3. that's making my mouth water!

    ReplyDelete
  4. Wow, are your beetroot ready to dig? Mine are seedlings almost large enough to plant out!!! How far behind James' gardening am I !! Greetings to all, Jean. p.s. I like beetroot just cooked, sliced and eaten hot with other veges, but will try your salad recipe as soon as ours are ready.

    ReplyDelete
  5. Oh that looks soooo yum! I might have to get back into growing beetroot, I love the baby ones roasted.
    Have a great day.xx

    ReplyDelete
  6. Oh, that salad does look good. I also like beetroot roasted either hot or cold.

    ReplyDelete
  7. I love beetroot ; grated raw; roasted; as chutney or pickled. Very good for me.

    ReplyDelete
  8. my husband would love this! i am not a big beet person but i had a shredded beet salad with sesame oil once that was fantastic.

    ReplyDelete
  9. This looks so yummy. I like to grate beetroot also with carrot and add herbs. I might try your cooked version for a change, so thanks for the recipe.

    ReplyDelete
  10. Love beet salads.. Thanks for the recipe. Sounds delicious...

    ReplyDelete

I