Beetroot salad with crème fraîche
Serves 4 to 6
2 medium beetroots, peeled and very thinly sliced ½ large head red cabbage, cored and very thinly sliced 3 red endives or 2 small Treviso radicchios, leaves separated 1 large red onion, thinly sliced seeds from 1 large pomegranate 60g pumpkin seeds, lightly toasted leaves from a few sprigs of flat-leaf parsley, finely chopped 1 tbsp drained capers 3 tbsp extra-virgin olive oil grated zest and juice of 1 lemon 120ml crème fraîche
1 In a medium bowl, combine the beetroots, cabbage, endives or radicchios, onion, pomegranate seeds, pumpkin seeds, parsley and capers. 2 In a small bowl, whisk together the oil and lemon juice and season with salt and pepper. Drizzle over the salad and toss everything together. 3 Serve on plates, topped with the crème fraîche and lemon zest.