If you have landed on this recipe through our recipe blog then you will know that June 2021 in our recipe series is all about Beetroot.
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- 150g pickled gherkins
- 150g carrots, peeled and chopped into 1 cm pieces
- 350g raw beetroots, peeled and chopped into 1 cm pieces.
- 250g potatoes, cut in small pieces (approx. 1 cm)
- 100g frozen peas
- 100g tinned / jarred sauerkraut (optional)
- 50g spring onions, finely sliced
- 2 – 3 sprigs fresh dill, plus extra to garnish
- 60g vegetable or olive oil
- 20g white wine vinegar
- 1 tsp sea salt and black pepper to taste
Chop the gherkins into 1cm pieces and place them in a large salad bowl and set them aside.
Place the chopped carrots in a pan of boiling water and cook until soft, but al dente (with a bit of bite), then cool and add to the gherkins.
Place the chopped beetroots in a pan of boiling water and cook until just soft
Add the potatoes to a pan of boiling water and cook until just tender, but not falling apart.
Mix the potatoes with sauerkraut, carrots, spring onions and gherkins.
To make the dressing mix the oil, vinegar, salt and dill, shake until emulsified and then stir to coat all the vegetables.
At the last minute add the beetroot, season to taste and serve garnished with extra chopped fresh dill, or chill and serve later.
This recipe was devised by [email protected]
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