Beetroot salad with mint dressing

    20 mins

    Vitamin rich Chukander, so good for you and delicious too! Fresh mint makes a delicious contrast to the sweetness of the beetroot.

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    Serves: 4 

    • 450g cooked beetroot, sliced 5mm (¼ in) thick
    • 2 teaspoons sherry vinegar
    • 2 teaspoons white wine vinegar
    • 1 tablespoon olive oil
    • Salt and black pepper
    • 4 tablespoons fresh mint, shredded
    • Curd

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Put the beetroot in a shallow dish. Whisk together the vinegar and oil. Add salt and pepper to taste. Pour over the beetroot and toss to coat.
    2. Scatter the mint over and lightly fork it through the beetroot. Top with curd and serve with bread.

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