Beet­root salad with crème fraîche

Food and Travel (UK) - - Contents -

SERVES 4 TO 6

2 medium beet­roots, peeled and very thinly sliced

½ red cab­bage, cored and very thinly sliced

3 red en­dives, leaves sep­a­rated 1 large red onion, peeled and thinly sliced seeds from 1 large pome­gran­ate 60g pump­kin seeds, lightly toasted flat-leaf parsley leaves, finely chopped

1tbsp capers, drained

3tbsp ex­tra vir­gin olive oil grated zest and juice 1 lemon 120ml crème fraîche

In a bowl, com­bine the beet­roots, cab­bage, en­dives, onion, pome­gran­ate seeds, pump­kin seeds, parsley and capers.

In a sep­a­rate bowl, whisk to­gether the olive oil and lemon juice. Sea­son with sea salt and black pep­per and driz­zle over the salad, toss­ing to coat.

Serve the salad on plates, topped with a dol­lop of crème fraîche and lemon zest.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.