1 lb (500 g) cooked beetroot (beet)
2 shallots, finely chopped
60 ml (2 fl oz) 1/2 cup vinaigrette dressing
1 lettuce, separated into leaves
1/2 small onion, cut into thin rings chopped
fresh parsley, to garnish
2 shallots, finely chopped
60 ml (2 fl oz) 1/2 cup vinaigrette dressing
1 lettuce, separated into leaves
1/2 small onion, cut into thin rings chopped
fresh parsley, to garnish
method
1. Cut beetroot into matchsticks. Put into a bowl and mix with shallots and dressing.
2. Leave to marinate for 2 hours.
3. Line a serving bowl with lettuce leaves, spoon beetroot on top and scatter over onion rings.
4. Serve garnished with chopped parsley.
2. Leave to marinate for 2 hours.
3. Line a serving bowl with lettuce leaves, spoon beetroot on top and scatter over onion rings.
4. Serve garnished with chopped parsley.
serving amount
serves 4-6.
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