I made this salad as a quick side dish, but it was so lovely I thought I’d share the recipe!
It’s sweet and earthy from the root vegetables, creamy and nutty from the almonds, and the dressing of tangy salty capers and parsley finishes it off beautifully.
Also, it’s immensely pretty!
It’s best to let it sit for at least half an hour before eating to let the flavours come together.
serves 2 as a side dish
2 cooked beetroot, diced (I buy the ready cooked type that come in a vacuum pack)
1 carrot, grated
40 g roasted almonds
2 tbsp apple cider vinegar
2 tsp capers, chopped
2 tsp fresh parsley, chopped
Mix the beetroot, apple cider vinegar, capers and parsley together in a bowl. Then fold in the carrot and almonds.
If you mix it all together at the same time everything will be pink from the beetroot!