Beetroot Salad

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 500 g (1 lb) beetroot, cooked
  • ½ teaspoon each paprika,

Method

If possible, use warm, freshly cooked beetroot.

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