I am convinced that it is when raw that beetroot is at its best, and this recipe offers the most persuasive evidence; I promise you that it is loved even by those who were traumatised by putridly sweet and vinegary school beetroot. The dill and mustard seed here resonate with Scandinavian flavours, but if you can't find fresh dill or just shudderingly abominate it, use flat-leaf parsley in its place.
Recipe posted by Nigella
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This salad is so delicious! So simple but you keep coming back for more. Beets are ready in our garden right now so I look forward to making this salad once again!
Posted by chokky on 18th Aug 2011 at 2.59