I love beetroot. I have made many a beetroot salad in my time. Which probably isn’t saying much, mainly because I’m not that old, but whatever. I usually tend to cook the beets first, but I was really hungry when I made this and just didn’t want to wait. And you know how they say necessity is the mother of invention? Yeah, well, here it is. All I had was beets, and I was in a hurry. So not too many options there.
This salad is ridiculously easy to make, and is really healthy too. It takes about five minutes to put together, which is a total bonus. Plus ,it’s winter and it’s cold, and you’re probably sick of eating your typical winter root vegetables roasted or boiled. Beets have that wonderful earthiness to them, and putting them in a salad like this makes them feel lighter and makes it feel like summertime. Almost.
I usually make a very similar salad but with cooked beetroots, and parsley instead of dill. I substituted the herbs because that’s what I had on hand and I thought it would work well.
I like to eat this version with fresh baguette. Mopping up the sloppy purple juices that are left on the plate is my favorite part…mmmmm…
You could also serve this as a bruschetta with some crème fraiche on top, or as a side salad with some meat and potatoes.
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