A crisp, healthy autumn salad, proof that sometimes simple is best. Sliced beetroot and chicory are tossed with a simple Dijon mustard vinaigrette. Serve this as a lovely starter or as part of a light weekend lunch.
3 people made this
salt and pepper to taste
1 red onion
3 heads chicory
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons vegetable oil
4 tablespoons chopped fresh parsley
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Method Prep:15min › Cook:30min › Ready in:45min
Clean the beetroot, but do not peel it. Place into a pan of salted water and bring to the boil. Boil for 30 minutes until the beetroot is soft. Drain and leave to cool. Remove the skin and cut into thick slices.
Finely chop onion. Clean and slice the chicory.
Mix the mustard, vinegar, vegetable oil and salt and pepper. Toss with the beetroot, onion, chicory and parsley to serve.