Raw Beet Salad

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This recipe pre-dates my 5 Ingredients philosophy.

Raw Beet Salad

From Stonesoup

This salad has a lovely earthy flavour and crunch texture and actually improves with a few hours standing, making it a great prepare ahead dish. It is a lovely accompaniment to slow roasted lamb or your classic roast chook or even to serve as a bed for crispy skinned pan fried salmon. Or if you wanted to turn it into the main event, you could toss in an extra handful of nuts and serve with goats cheese crumbled over.

Serves 8
zest ½ orange
2T lemon juice
2T red wine vinegar
1t wholegrain mustard
8T extra virgin olive oil
1 bunch medium beets (3-4)
½ bunch flat leaf parsley, leaves picked
large handful toasted walnuts, chopped

1. In a large bowl combine zest, lemon juice, vinegar, mustard, and oil and season well. Scrub beets and remove tops. Peel beets and cut in half. Grate finely using the attachment on a food processor.

2. Toss grated beets in about half of the dressing then taste and add extra dressing as you think is required.Allow to stand for at least 15mins or up to 4 hours.

3. When ready to serve, toss through parsley and scatter over walnuts.