Beetroot salad with mint dressing

Beetroot salad with mint dressing


4 people made this

About this recipe: Use fresh beetroot and cook, or buy it vacuum-packed from supermarkets and greengrocers, but do not use beetroot packed in vinegar. Fresh mint makes a delicious contrast to the sweetness of the beetroot.

Chrissie Lloyd

Serves: 4 

  • 450g (1lb) cooked beetroot, sliced 5mm (¼ in) thick
  • 2 teaspoons sherry vinegar
  • 2 teaspoons white wine vinegar
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 4 tablespoons fresh mint, shredded
  • Low-fat Greek-style yoghurt

Prep:5min  ›  Ready in:5min 

  1. Put the beetroot in a shallow dish. Whisk together the vinegar and oil. Add salt and pepper to taste. Pour over the beetroot and toss to coat.
  2. Scatter the mint over and lightly fork it through the beetroot. Top with yoghurt and serve with soda bread.

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