Beetroot Salad

with Dill Creme Fraiche

Beetroot Salad

with Dill Creme Fraiche
Method

Serves 4-6

Pre-heat oven to 190 Degrees Celcius.

Scatter the beetroot on a large baking tray and drizzle the balsamic vinegar and olive oil over the top. Add salt and pepper and mix well. Place in oven for 40 minutes or until beetroot is soft. Remove from the oven and allow to cool.

Dill Crème Fraîche

Whisk the crème fraîche with the dill, lemon juice and olive oil.

To Serve

Place the beetroot, spring onions and olive oil in a bowl and mix. Season with salt and pepper. Fold the dill crème fraîche through the beets. Sprinkle more dill and the toasted walnuts over the top.


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