Beetroot, Almonds and Mint

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

  • About

At Morito we often serve this salad with a few thin slices of cecina (Spanish cured beef) or Pastirma. However, it’s so delicious on its own that it is difficult to stop eating.

Ingredients

  • 3 tablespoons blanched almonds or roasted Marcona
  • 700 g raw bunched beetroot, peeled and coarsely g

Method

If using blanched almonds, roast them in the oven at 150°C/300°F/Gas 2 until golden brown. Cool and roughly chop.

Place the grated beetroot in a bowl. Pour the dressing over, then add the almonds, mint and pomegranate seeds. Mix well, taste and serve.