This is such a quick and tasty way to enjoy beetroot. This is a wonderful synergistic way in that the sum of the part is far greater together than apart - the vinegar, salt and oil start the “cooking process” to soften the beetroot and this creamy dressing and toasted nuts on top makes it a fab starter or entree.
Takes 6 minutesminutes
Serves 4
Ingredients
200gfresh beet
1tbspbalsamic vinegar
Coarse sea salt
1tbspolive oil
Creamy dressing
2tbsptahini
3tbspolive oil
2tbspwhite wine vinegar
1tbspmaple syrup
1tbspdijon mustard
50gcashew nuts and pinch of salt
Instructions
Wash the beetroot and top and tail them.
Using a mandolin slicer finely slice the beetroots into a bowl.
Add a generous pinch of coarse sea salt, 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and mix well and leave to sit.
To make the dressing add all the ingredients into a mug and mix well until it forms a lovely creamy dressing.
On a large plate layer the sliced marinated beetroot and drizzle over the creamy dressing.
Crush the toasted nuts or roughly slice and sprinkle over the top