Raw beetroot salad

Raw beetroot salad

By
From
Modern Italian Food
Photographer
Earl Carter

I love the vibrant colour of beetroot, and home-cooked beetroot makes a spectacular addition to a summer salad of fresh veggies drenched in olive oil. But when you feel like something a little different from the norm, try this delicious salad, which uses raw beetroot rather than cooked. It is tossed with a few sultanas or other suitable dried grapes.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Simply peel the beetroot and grate it on the large holes of your grater. (If you have an electric appliance with a grating attachment, then use it by all means. But you may find it takes longer to set up the appliance than doing it manually.) Add a few sultanas or other dried grapes, drizzle on a little olive oil, a squeeze of lemon juice, a splash of vinegar and a good grind of salt. Fresh mint leaves add another dimension to the dish.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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