Beetroot & Cumin Salad

20 May

Sweet, freshly boiled beetroot, seasoned with a sour, salty and spicy dressing works perfectly and makes a lovely side salad or mezze dish. Our November sown beetroot are at their best now in the polytunnel and there’s plenty left to harvest.
Serves 4 as a side dish

  • 4-5 medium size beetroot
  • 1 tsp cumin seeds, crushed
  • 1-2 tbsp chopped fresh coriander
  • 1 tbsp chopped garlic chives or green garlic
  • pinch sea salt to taste
  • juice of half a lemon
  • pinch of ground cayenne chilli

Scrub the beetroot and boil whole for 30-40 minutes until just tender. Drain and set aside to cool. Peel by pushing off the skin and chop into bite size cubes. Add all the other ingredients and stir well. Set aside for 30 minutes for the flavours to develop before serving cold or at room temperature.
Original post 20/5/2008


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