Fragrant Beetroot Salad, by Mary

This is very simple to make, if made the day before the flavour is more enhanced, as the marination process really brings out a delicious flavour.


4 large steamed or boiled beetroots
1 large lemon
1 bunch of coriander
3 tablespoons of sliced olives
Pinch of salt
Generous glug of olive oil


Grate the beetroots into a bowl, once grated, add the juice of the lemon, the pinch of salt, the finely chopped coriander, a generous glug of olive oil, slice the pitted olived into little rings, and stir all the ingredients together, stick this in the fridge or a cool place, stir once in a while, and over time, it may need more olive oil, this dish is usually on the table for all buffets or at various parties and disappears quite quickly.

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