Raw Beetroot and herb salad

This salad from Ottolengi is practically a meal in a plate with all the nuts and herbs piled on to the Beetroot and dressed simply. Delicious for a hot summers day.

Roast in a hot oven the following:

30g flaked almonds, 15g sesame seeds, 45g pumpkin seeds

till done, for about 5-6 minutes in a 180C oven.

Peel and cut into thin strips

300g Beetroot.

Mix in 40g basil leaves

20g parsely

30g dill

20g coriander leaves

10g tarragon leaves( I did not use it)

1-2 tsp chilli flakes

2 tsp lemon zest

-Add the nuts with

3Tb lemon juice

75 ml olive oil

salt and pepper

Toss and serve at once.

Recipe source: Plenty More by Ottolengi

serves:4

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