Ingredients
- 2 medium sized beetroot (Ettrick Gardens)
- 1 spring onion – finely sliced
- 6 silverbeet leaves or other leafy greens (Ettrick Gardens, Janfield Hydroponics, Oamaru Organics)
- 1/4 cup chopped flat leaf parsley (Janefield Hydroponics)
- ¼ cup olive oil (Dunford Grove)
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons pumpkin seeds or sunflower seeds
- Salt and pepper to taste
Beetroot Slaw
Method
- Wash the beetroot and grate it (leaving skins on)
- I use a food processor to avoid the red staining
- Place in a large bowl
- Remove the stems from the silver beet and finely slice the leaves
- Add to the beetroot
- Add in the spring onion, parsley, olive oil and cider vinegar
- Stir to combine, taste and season
- Serve topped with seeds
