Beetroot and Purslane Salad

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Method

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.

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