Jamie Oliver

Raw beetroot salad

A light, zingy bite

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Raw beetroot salad

Serves 6
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    186
    9%
  • Fat
    3.1g
    4%
  • Saturates
    1.2g
    6%
  • Protein
    7.3g
    16%
  • Carbs
    27.4g
    11%
  • Sugars
    8.2g
    9%

Of an adult's reference intake

Jamie's Dinners
recipe adapted from

Jamie's Dinners

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Ingredients

  • beetroots
  • salt
  • pepper
  • flat-leaf parsley
  • fresh horseradish
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Method

  1. The other day I had a nice little roast in the oven – comfort food for a great Sunday afternoon. I had a bunch of raw beetroot to use up, so I thought it would be good to have something nice and zingy to munch on while I was waiting for the chicken to cook – like some tapas or antipasti to get my tastebuds going. You can get some great beetroots these days – fantastic colours.
  2. I took the leaves off the beetroots and threw them away, as I didn't need them for this salad (although it's worth remembering that they're edible and that they taste nicer than Swiss chard or spinach!). I washed the beetroots and then, using a speed peeler, I peeled them all down into really thin slices and flavoured them with salt, pepper, chopped flat-leaf parsley and a little grated fresh horseradish to give a nice bit of heat. Then I left them for 5 to 10 minutes so that the acid from the horseradish would soften the beetroot. The horseradish is optional, but it gives a good twang.
  3. This salad is lovely on a bit of toast, with maybe a splash of vodka or a little block of crumbled feta cheese. Really nice to pick at before you have dinner.

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Nutrition per serving
  • Calories
    186
    9%
  • Fat
    3.1g
    4%
  • Saturates
    1.2g
    6%
  • Protein
    7.3g
    16%
  • Carbs
    27.4g
    11%
  • Sugars
    8.2g
    9%

Of an adult's reference intake


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