The only
problem with this Honey Lemon Beetroot
Salad is not to be clumsy and spill it onto your tablecloth like somebody
did! I used canned beetroot but of
course you could cook and pickle your own.
The
beetroot just has a little finely diced red onion with it – just a couple of
slices.
The dressing
is made by whisking together:
Zest of half a lemon
Juice of half a lemon
A splash of honey cider vinegar
A spoonful of honey
A splash of Limoncello (optional)
Extra Virgin Olive Oil
Salt and pepper (I like using white pepper)
Pour the
dressing over the beetroot and let it sit for a minimum of 2 hours. If I had had fresh herbs on had I would have
sprinkled some on the top for colour.
This sounds like a refreshing salad for Spring/Summer. Thanks!
ReplyDeleteBeets are very colorful -- wherever they end up!
ReplyDeleteI love beets and this citrusy dressing looks like a good complement.
ReplyDeletei love beet salad and usually use a good apple cider vinegar, but the lemon (and the lemonchello sound like a wonderful acid exchange! I must try this
ReplyDeleteI wish I liked beets.
ReplyDeleteI have to admit I'm not a fan of pickled beets. I'll never forget the time my grandma paid me a dollar to eat one. I got the dollar but I didn't enjoy it. ;)
ReplyDelete