Chicory & Beetroot Salad

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Posted on March 31, 2013
This salad is as tasty as it is beautiful (and good for you!)... With slightly pickled beetroot, the red chicory and cucumber work really well together to create a crunchy, fresh and vibrant salad. A great partner to a roasted chicken, or to a healthy risotto.

Ingredients

  • Red Chicory
  • Beetroot
  • Vinegar
  • Cucumber
  • Dill
  • Lemon or Lime
  • Rape Seed Oil

To prepare the Beetroot – roast them in foil for an hour or so, with a spoonful or two of White Wine or Red Wine Vinegar and a little Salt.  Wrap them up tightly so the steam doesn’t escape… When they are just soft to the point of a knife, let them cool and then dice them into 1cm or smaller dice

While the Beetroot is cooking, wash the Chicory and lay out on a plate

Dice the Cucumber into similar sizes to the Beetroot; and wash and chop the Dill (you could use Mint, or Parsley, or Chervil here?!)

To serve the salad – sprinkle the Chicory with diced Cucumber and Beetroot, and then the Dill

Squeeze a Lemon over the top, and maybe a drizzle of Rape Seed Oil

Delicious, fresh and tasty!

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