Sweet, tender and vivid, and easy to eat on a fork, this fresh beetroot salad will star on any buffet table.
It will even convince those who were never partial to beetroot that they have missed years of enjoyment of this gorgeous root vegetable.
The Dualit Food Processor prevents the kitchen (and you) from becoming covered with red juice and splashes although, surprisingly, it tends not to stain on most surfaces, chopping boards fabrics – and hands.
4-5 large beetroot, or 8 little ones
2 scant quantities of the Dill and Mustard Relish (recipe page...), replacing the mustard with extra horseradish
a few chives
There is virtually no preparation for beetroot. They should not be peeled or topped and tailed before cooking.
Simply wipe or rinse them clean and cover with cold water in a saucepan. Bring to the boil and boil steadily for about an hour. Alternatively, cook them in a microwave – put in a deep bowl with 2cms of water in the bottom and place a lid or pierced cling film on the top. Cook for about 12 minutes (less time for fewer) and test for doneness. Pierce one with a skewer – it should go into the beet easily if they are cooked. It doesn’t matter that the beets bleed into the water at this stage.
Drain and cool a little. Wear rubber gloves, and over the sink rub off the skins which slither off in a trice. Cut into chunks.
Use the Large Dualit Bowl fitted with its Chopping Blade, put in the beetroot with the Dill and Horseradish Dressing and pulse until the beetroot is chopped but not puréed. Pile into a bowl of a contrasting strong colour and garnish with snipped chives.
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