Beetroot Salad

Ingredients

  • 500 g (1 lb) beetroot, cooked
  • ½ teaspoon each paprika, cinnamon and cumin
  • 2 tablespoons orange flower-water
  • 1 tablespoon lemon juice
  • 1 to 2 teaspoons light muscovado sugar

Method

If possible, use warm, freshly cooked beetroot.

Peel, slice thickly, and put in a bowl, well mixed with the rest of the ingredients.

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