This is a recipe created by my sister-in-law, Anita, who is a great cook and blessed with a talent for turning the ordinary into the sensational. We share tables with Anita and Ross throughout the French summer - taking pleasure in cooking and feasting together. Later in the year I will post more of her recipes and you will see what I mean.
I love the fact the beetroot in this recipe is not cooked – there is something a bit naughty about eating it raw. This is a seriously healthy dish, guaranteeing an inner glow and is truly delicious.
Serves: 4-6 as one of a number of salads
Ingredients:
2 large raw beetroot, peeled, grated
Sour cream and mayonnaise – a little of each and enough to bind beetroot
4 handfuls of raisins
40g pine nuts, roasted
40g sunflower seeds
Parsley, to garnish
Method:
Grate the beetroot. I use a mouli by moulinex with three inter-changeable blades bought at the local supermarket for 10 Euros, it does the job beautifully and saves oodles of time. Add raisins, pine nuts and sunflower seeds, mix in the sour cream and mayonnaise. Scatter over a little parsley to garnish.
Alternatively combine beetroot, raisins, nuts, seeds and parsley and serve mayonnaise and/or sour cream on the side. Fab, either way!
Sour cream and mayonnaise – a little of each and enough to bind beetroot
4 handfuls of raisins
40g pine nuts, roasted
40g sunflower seeds
Parsley, to garnish
Method:
Grate the beetroot. I use a mouli by moulinex with three inter-changeable blades bought at the local supermarket for 10 Euros, it does the job beautifully and saves oodles of time. Add raisins, pine nuts and sunflower seeds, mix in the sour cream and mayonnaise. Scatter over a little parsley to garnish.
Alternatively combine beetroot, raisins, nuts, seeds and parsley and serve mayonnaise and/or sour cream on the side. Fab, either way!
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