Beetroot salad

Beetroot salad

By
From
Cooking from memory
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
6 beetroot
100g ground almonds
100g ground hazelnuts
3 garlic cloves, minced
2 teaspoons organic apple cider vinegar
handful coriander and dill, finely chopped
salt
ground black pepper

Method

  1. Wash the beetroot and simmer whole in salted water on a low heat for 2–3 hours. Cool, peel and finely dice the beetroot. Mix the nuts with garlic, vinegar, coriander and dill, then combine with the beetroot. Add salt and pepper to taste, and serve at room temperature.
Tags:
Jewish
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