Sweet and sour beetroot with toasted sesame seeds

Drum
Prep: 45 mins
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This salad can be served as a mezze-style side or a main lunch/dinner salad.

By Food24 July 17 2018
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Ingredients (10)

beetroots
60 ml fresh chillies — 573
30 ml vinegar — red wine
lemon — halved, juice only
15 ml honey
salt
black pepper — freshly ground
60 ml sesame seeds — toasted
15 ml fresh parsley — chopped
5 ml fresh dill — chopped
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Method:

Boil the beetroot with the skin on until a fork goes through it easily and allow it to cool completely.

Peel and cut the beetroot into cubes of roughly 3x3cm and place in a mixing bowl.

Add the olive oil, red wine vinegar, lemon juice, honey, salt, black pepper, half the toasted sesame seeds and half the chopped herbs. Mix well and plate.

Garnish with the rest of the sesame seeds and herbs and an extra drizzle of olive oil.



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