Raw beetroot salad
A light, zingy bite
Raw beetroot salad
A light, zingy bite
“This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up ”
Serves 6
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
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Calories 18 1%
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Fat 0.1g 0%
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Saturates 0.0g 0%
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Sugars 3.6g 4%
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Salt 0.42g 7%
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Protein 0.09g 0%
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Carbs 3.9g 2%
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Fibre 1.0g -
Of an adult's reference intake
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Ingredients
- beetroots
- salt
- pepper
- flat-leaf parsley
- fresh horseradish
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Method
- 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.
- 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.
- 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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© 2023 Jamie Oliver Enterprises Limited
© 2023 Jamie Oliver Enterprises Limited