Beetroot recipes · British recipes

Red cabbage and beetroot salad

Name: Red cabbage and beetroot salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Ingredients: 3 plump garlic cloves, crushed; 1 tbsp Dijon mustard; 1 tbsp red wine vinegar; 3 tbsp extra-virgin olive oil; 450g raw baby beetroot; 100g shredded red cabbage; 1 small bunch spring onions, shredded; 2 tbsp chopped fresh parsley; 1 tbsp poppy seeds

This refreshing zingy salad is a celebration of purple. It’s a wonderful accompaniment to an outdoors summer feast.

Dairy-freeGluten-freeVegetarian

Serves6

Hands-on15 min

DifficultyEasy

Method

Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.

Red cabbage and beetroot salad

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Red cabbage and beetroot salad

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