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Beetroot & Radish Salad

Yields4 Servings
Ingredients - for the salad
 small beetroots, cooked and sliced or cut into chunks
 radishes, sliced (not too fine)
 flat leaf parsley, a handful chopped
 ½ pomegranate, seeds only
Ingredients - for the dressing
 olive oil
 lemon juice
 creme fraiche, natural yoghurt or splash of single cream
 salt and pepper to taste
Directions
1

Cut the veg up and pop in a bowl with the parsley and pomegranate seeds if you fancy. Hold back a sprinkle of the parsley for serving.

2

Note. If you are not sure how to get the pomegranate seeds out then cut the pomegranate in half and bash each half pomegranate from the skin side with a wooden spoon and the seeds will pop out into a bowl below. Watch out as pomegranate juice stains !

3

Mix all the dressing ingredients in a jam jar and then give everything a good shake. Pour the dressing over the salad and toss everything until it is coated through.

Serve with a sprinkle of parsley.

Ingredients

Ingredients - for the salad
 small beetroots, cooked and sliced or cut into chunks
 radishes, sliced (not too fine)
 flat leaf parsley, a handful chopped
 ½ pomegranate, seeds only
Ingredients - for the dressing
 olive oil
 lemon juice
 creme fraiche, natural yoghurt or splash of single cream
 salt and pepper to taste

Directions

Directions
1

Cut the veg up and pop in a bowl with the parsley and pomegranate seeds if you fancy. Hold back a sprinkle of the parsley for serving.

2

Note. If you are not sure how to get the pomegranate seeds out then cut the pomegranate in half and bash each half pomegranate from the skin side with a wooden spoon and the seeds will pop out into a bowl below. Watch out as pomegranate juice stains !

3

Mix all the dressing ingredients in a jam jar and then give everything a good shake. Pour the dressing over the salad and toss everything until it is coated through.

Serve with a sprinkle of parsley.

Beetroot & Radish Salad
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