A simple but delicious seasonal salad.
Serves 4 people
Method
- Bake the beets in the oven until tender (30 to 40 mins.)
- Allow to cool slightly, then remove skin and cube them.
- Boil potatoes until tender (20mins) peel and cube if larger, slice in half length ways if small.
- Tear up herbs and mix beets, pots and onions together in a bowl
For the Dressing: Crush garlic with a sprinkle of sea salt with the flat of your knife, and put in jar, add vinegar and oil and pepper. Screw on lid and shake well. Pour over salad.
Ingredients
- 4 medium beetroot
- 2 potatoes (depending on variety type Anya or Pink fur apple use 4 or if using late season Remarc or Cara the larger varieties 2 will do)
- 2 large welsh or spring onions, roughly chopped
- 1 handful(s) flat leaf parsley and coriander
- 1 empty jam jar
- 2 tablespoon(s) sunflower oil
- 2 tablespoon(s) cider vinegar
- 1 clove of fresh garlic
- 1 dash(es) salt and pepper to taste
