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Beetroot salad with crème fraîche
Serves 4-6 Starters and mains
Ingredients
- 2 medium beetroots, peeled and very thinly sliced
- 1⁄2 red cabbage, cored and very thinly sliced
- 3 red endives, leaves separated
- 1 large red onion, peeled and thinly sliced
- seeds from 1 large pomegranate
- 60g pumpkin seeds, lightly toasted
- flat-leaf parsley leaves, finely chopped
- 1tbsp capers, drained
- 3tbsp extra virgin olive oil
- grated zest and juice 1 lemon
- 120ml crème fraîche
Method
In a bowl, combine the beetroots, cabbage, endives, onion, pomegranate seeds, pumpkin seeds, parsley and capers.
In a separate bowl, whisk together the olive oil and lemon juice. Season with sea salt and black pepper and drizzle over the salad, tossing to coat.
Serve the salad on plates, topped with a dollop of crème fraîche and lemon zest.
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