Recipe: Beetroot and Mint Salad

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This is inspired by a new dip I spotted in the chiller cabinet at Marks & Spencer. Beetroot and mint dip. I had never thought of putting mint and beetroot together. It looked, from the display that it was mixed with yoghurt, but when I tried it it was horribly sweet and cloying. Lemon juice worked much better. I’m not the biggest fan of beetroot, but this has a mild sharpness before the cool freshness of the mint kicks in. I would not have believed, before trying it, that three disparate ingredients would taste so good together. I urge you to give it a try.

Beetroot & Mint Salad photo DSCN0756_zpseed2d217.jpg

Ingredients
1 packet of cooked beetroot (about 250g)
Juice of half a lemon
1 tbsp mint, finely chopped.

Grate the beetroot into a bowl.
Add the other ingredients and season well.
Mix thoroughly and then set aside for about half an hour to let the flavours mix.

Serves 4 as a side salad.

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3 responses »

    • That looks good, I generally have to be persuaded to eat beetroot outside of the pickled kind. The mint was a very nice surprise.

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