Chicory & Beetroot Salad

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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