My love affair with beetroot continues with this North African inspired salad. It’s a cinch to prepare and a really great accompaniment to BBQ food, which is abundant at the moment. It’s crunchy, sharp and earthy. Superb.
1 medium beetroot (peeled and cut into very fine juliennes on a mandolin)
2 carrots (peeled and cet into very fine juliennes on a mandolin)
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
1 tablespoon fresh mint (very finely chopped)
1 tablespoon fresh dill (very finely chopped)
salt & pepper
Combine all the ingredients together in a bowl, cover with cling wrap and refrigerate for 1 hour to develop in flavour.
Serve alongside meat, poultry or fish