Raw Beetroot and Dill Swedish Salad
| Published: 3rd August 2007 22:08 |
Serves: 4
Preparation Time: 25 minutes
Ingredients
Large bunch fresh Dill, chopped
500g raw Beetroot
50ml lemon juice
50ml Extra virgin olive oil
2 tbsp Mustard seeds or wholegrain mustard
Method
1. Wearing clean rubber gloves peel and grate the beetroot.
2. Place into a large bowl and add the chopped dill, mustard seeds, olive oil and lemon juice. Mix thoroughly.
3. Cover the dish with cling film and leave in the refrigerator for at least 30 minutes or even better over night.
Serve with Fish or smoked salmon.
