Seasonal recipe No 60: Beetroot with fresh mint Ⓥ

Thanks to Henrietta Danvers for this recipe, a salad that can be served as an appetiser or as part of a selection of salads, or as an accompaniment to grilled or roasted pork or lamb.

Serves 4
Preparation: 60 minutes cooking, 10 minutes preparation, 1 hour chilling

4-6 cooked beetroot
1-2 tsp balsamic vinegar
1 bunch fresh mint, leaves stripped and thinly shredded
2 tbsp olive oil
salt and black pepper

Slice the beetroot and cut into dice, put in a bowl and add the balsamic vinegar, olive oil and a pinch of salt and pepper. Combine. Add half the thinly shredded fresh mint to the salad and chill in the fridge for an hour. Serve garnished with the remaining shredded mint leaves.

More ideas for eating beetroot from our Camel CSA members

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