I just love beetroot and I thought it would look really pretty in a salad, so I made a twist on a traditional coleslaw.
5 fresh beetroot, peeled and grated
5 spring onions, shredded
2 carrots, peeled and grated
1 small white cabbage, shredded (purple cabbage would look stunning!)
3 tbsp olive oil
1 tbsp red wine vingegar
1 tsp wholegrain mustard
3 cloves garlic, peeled and crushed
freshly ground black pepper
Whisk together the salad dressing and combine with the vegetables. Voila!
Serves loads of people, honest!
I enjoyed this salad and the sharpness of the dressing was a lovely contrast to the creamy quiche I served it with (quiche to follow). However, make sure everyone has some. Delicious, but the honk of garlic was something else!