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Raw pink and orange beetroot slices with chopped parsley sprinkled over
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Raw beetroot salad

A light, zingy bite

Raw pink and orange beetroot slices with chopped parsley sprinkled over
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15 mins
Super easy

serves 6

About the recipe

This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.


nutrition per serving

1
8

Calories

0
.
1
g

Fat

0

Saturates

3
.
6
g

Sugars

0
.
4
2
g

Salt

0
.
0
9
g

Protein

3
.
9
g

Carbs

1
g

Fibre

of an adult’s reference intake


Recipe From

Jamie's Dinners cookbook cover

Jamie's Dinners

By Jamie Oliver

Ingredients

beetroots

salt and freshly cracked black pepper

flat-leaf parsley

fresh horseradish

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.

  1. 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!).
  2. 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.
  3. 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.
  4. 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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