About this recipe:The sweeter the beetroot, the better taste of this salad. Beetroot combines with curly endive and a lovely salad dressing of lemon, olive oil, fresh herbs, coriander and Kalamata olives.
2 tablespoons lemon juice
6 tablespoons olive oil
2 tablespoons chopped parsley
2 tablespoons fresh coriander, chopped
1 tablespoon fresh mint, chopped
zest of 1 unwaxed lemon
1/2 teaspoon ground coriander
12 pitted Kalamata olives
salt and pepper to taste
1/2 a curly endive
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Method Prep:25min › Cook:30min › Ready in:55min
Place unpeeled beetroot in a saucepan full of water and boil for about 30 minutes until they are soft. Let cool slightly, then peel. Cut beetroot into quarters or eighths, depending on size.
Stir lemon juice and olive oil together and mix with the herbs, lemon zest and coriander powder. Chop the olives coarsely and add to the mixture. Add salt and pepper.
Cut endive into strips mix with the beetroot and salad dressing in a big bowl. Serve immediately.