Beetroot Salad

Information

Prep: 5 mins | Cook time: 3 mins | Serves: 2 | Gluten free

Ingredients list

• 1 can of beetroot, sliced
• ½ cup chopped celery
• Handful of Mint, chopped
• Handful of parsley, chopped
• Handful of spring onion, chopped
• ¼ cup goats cheese

For the dressing

• ¼ cup olive oil
• ½ tsp salt
• 1 tsp sumac
• 1 tsp vinegar
• 1 tsp dijon mustard
• 1 tsp honey
• ½ lemon, juiced

Method

• Slice the canned beetroot into your preferred size *see note.
• In a bowl, mix the beetroot with chopped celery, mint, parsley, and spring onion.
• In a separate bowl, whisk together olive oil, salt, sumac, vinegar, Dijon mustard, honey, and lemon juice until well emulsified.
• Pour the dressing over the beetroot mixture and toss to coat evenly.
• To serve, top the salad with crumbled goat cheese.

Notes :

• To prevent beetroot from staining your chopping board, place a piece of baking paper on top of it.