Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

RAW BEETROOT, DILL AND MUSTARD SEED SALAD

RAW BEETROOT, DILL AND MUSTARD SEED SALAD

Related Nigella Recipes

Related Community Recipes

Serves: 6

Print
  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

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

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures
  • 1 bunch fresh dill (chopped)
  • 500 grams raw beetroot
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons mustard seeds
  • 1 tablespoon chopped fresh flatleaf parsley (optional)
FOREVER SUMMER

As featured in

FOREVER SUMMER

Method

  1. I always make this in the food processor, not because it's necessary, but just because it makes life easier. Put quite a wodge of dill, without stalks, in the processor with the double-bladed knife fitted and blitz till finely chopped. About 6 tablespoons / one-third cup seems to me the right amount for this quantity of beetroot, but a bit here or there makes no difference.
  2. Scrape it out into a large bowl (keeping a small amount on one side for sprinkling later) and then fit, if you have one, the julienne disc, or if not, the grater disc. Peel the beetroot and chop it into chunks that will fit down the funnel; I use rubber gloves for this, so I'm not like Lady Macbeth with my incarnadined hands forever.
  3. When all the beetroot is grated, turn it into the bowl with the dill and toss so both are mixed well together. Squeeze the lemon juice over, drizzle in the olive oil and toss again. When everything is well but lightly combined, put a non-stick or heavy-based frying pan on the heat and toast the mustard seeds for a couple of minutes. Add to the beetroot and dill salad and, again, toss well. Turn out to a bowl or plate - I always prefer salads on a plate - and scatter your little bit of reserved dill over, adding a little chopped fresh parsley, if you have some to hand, for a final uplifting hit of more vibrant green.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • 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