Crunchy Beetroot Salad Recipe
Use a mandolin to finely slice stripy chioggia beetroot to make this beautiful salad with a cider vinegar dressing. We haven’t given exact quantities for the cider vinegar/water mix as you’ll need to cover the beetroot slices in whatever bowl you use.
Ingredients
- 2-3 Mixed beetroot (golden, purple or striped), finely sliced
- Cider Vinegar
- Water
- 1 tbsp Olive Oil
- Half tbsp chopped fennel fronds, or dill/parsley
- Pinch sea salt & pepper
Method
- Lay the beetroot slices in a bowl and marinade in a mixture of half cider vinegar, half water, so that the slices are fully covered. Leave for 20 mins.
- Drain the beetroot, reserving 1-2 tbsp of the liquid for the dressing
- Arrange beetroot on a plate, garnish with the herbs, and drizzle with olive oil and the reserved liquid
Top tips
You can make the same salad with coarse grated beetroot (raw)