Beet­root salad with crème fraîche

The Sunday Telegraph - Stella - - EAT IN -

Serves 4 to 6

In­gre­di­ents

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

Method

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.

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