Advertisement
Beetroot with Garlic
Salatet banjar
Preparation info
- Difficulty
Easy
Appears in
Published 2000
This salad is important to include in a mezze display as it adds a different dimension to the variety. The parsley, with its bitter aroma, offsets the sweet flavour of the beets quite adequately.
Ingredients
7–8 2 1½ tsp
Method
Put the washed beetroot in a pan full of hot water, bring to the boil and leave to cook, covered, for about 40 minutes. Once they are cooked rinse them out with cold water and pare them. You can dice them on a wooden board or slice them, as you prefer; the parsley has to be chopped by hand so it stays fresh all through the meal. Parsley chopped in a food processor looks limp immediately.
<