Ingredients
- 3 raw beetroot, peeled and cut into matchsticks
- 1 onion, sliced thin
- 1 Tbsp red wine, sherry or balsamic vinegar
- 50g butter
- 1 Tbsp oil
- 1 Tbsp honey
- 1 Tbsp dijon or grain mustard
- ½ tsp caraway seeds
- Sea salt and freshly ground black pepper
- Sour cream to serve (optional)
- Chopped chives (optional)
WARM BEETROOT SALAD
Method
- Heat a large fry pan up to medium heat
- Add the oil and butter and heat until the butter has melted; add the caraway seeds, onion and beetroot and cook for 3 minutes
- Add the vinegar, honey and mustard, toss to combine
- Season with salt and pepper
- Serve with sour cream on top and chopped chives
Comments
This salad adds a wonderful change to the usual accompaniments served alongside your meal. It goes particularly well with meat.
Thank you to Sam Young for supporting this demonstration.
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