Beetroot and Purslane Salad


Preparation info

  • Difficulty


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


Cook 450g/1lb of beetroot in boiling salted water until tender, then drain, peel and chop roughly. Put into a bowl with 75g/3oz of purslane and season with sea salt and freshly ground black pepper. Mix well, and dress with 5 tablespoons of extra virgin olive oil and 1 tablespoon of white wine vinegar.