Beautiful, Colourful Beets

I bought a stunning array of golden and stripy beetroots the other day and really wanted a way to make that natural beauty shine. I  thought cooking might dull their colours, so after some online research realised that you can eat raw beetroot in salad (I think I knew this anyway!). It has to be cut wafer thin, or perhaps grated, but the raw beetroot taste was quite a revelation – crunchy,  earthy but not overpoweringly so, and surprisingly fresh. I have no idea why we don’t all eat raw beetroot all the time.

This simple salad, best served as a side dish, is enhanced with bitter leaves, parsley and a mustardy horseradish dressing. A sort of fresh raw take on winter. Salads: love ’em summer or winter.

Beautiful Beets (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 2IMG_4131

  • 2 beetroots (preferably a pretty version), peeled and sliced very thinly.
  • 1 large handful of bitter salad leaves
  • a small bunch of parsley leaves
  • 1 tbsp red wine vinegar
  • 2 1/2 tbsps extra virgin olive oil
  • 1/2 tsp dijon mustard
  • 1/2 tsp grated horseradish
  • salt and pepper, to taste

– whisk together the oil, vinegar, mustard, horseradish and seasoning.

– Place the other ingredients on a place.

– Drizzle with the dressing.

– Can be made a few hours ahead.



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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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