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    Beetroot, courgette and pine nut salad

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    Beetroot, courgette and pine nut salad

    Deep crimson, earthy beetroot has a deliciously sweet flavour and, when cooked, a smooth, velvety texture. Try it in soups such as the famous Russian borscht, wrapped in foil and baked until tender, or thinly sliced, raw, in salads. A natural partner to Scandinavian and Easter European flavours, it goes particularly well with sour cream, horseradish and parsley. We also sell prepared beetroot - look out for it near the salads in branch. Try this recipe as a quick and simple Beetroot salad.

    • Preparation time: 5 minutes
    • Cooking time: 3 minutes to 5 minutes
    • Total time: 8 minutes to 10 minutes 10 minutes

    Serves: 4


    • 3 Peeled raw beetroot
    • 2 essential Waitrose courgettes
    • 2 tbsp Olive oil
    • ½ essential Waitrose lemon, juice of
    • 50g Pine nuts


    1. Thinly slice the beetroot and courgettes with a vegetable peeler, and place in a serving bowl.
    2. Drizzle with the olive oil and juice of a lemon. Dry-fry pine nuts for 2-3 minutes until toasted (take care because they burn very easily). Alternatively, use Cooks' Ingredients Toasted Pine Nuts.
    3. Scatter the pine nuts over the vegetables, then serve with griddled salmon fillets.

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