Beetroot Salad

Beetroot Salad

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Wash the beetroot and simmer whole in salted water on a low heat for 2–3 hours.
Cool, peel and finely dice the beetroot. Mix the nuts with garlic, vinegar, coriander and dill, then combine with the beetroot. Add salt and pepper to taste, and serve at room temperature.


6 beetroot
100 g (3½ oz) ground almonds
100 g (3½ oz) ground hazelnuts
3 garlic cloves, minced
2 tsp organic apple cider vinegar
1 handful coriander and dill, finely chopped
ground black pepper

Aggiunto da: Natália Martins
Consultato: 3149 X
Altre ricette da:
Bean Salad (red Lobio Salad)
Beetroot Salad
Classic Georgian Salad