Sunday, 23 June 2013

Beetroot is such a versatile and easy vegetable. I buy the packs of cooked beetroot as they last a long time and store them in the food locker.
This salad was really tasty and was served up with smoked mackerel and some Halloumi cheese as a summer lunch.

INGREDIENTS
1 pack of beetroot
Spring onions
Bunch of Coriander
Ripe small plum tomatoes
1 hot chilli
Balsamic vinaigrette

INSTRUCTIONS
1. Chop the beetroot roughly
2. Chop tomatoes roughly
3. Chop spring onions, coriander, chilli finely
3. Add small amount of vinaigrette and serve

See more recipes "From the Galley" here