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Beetroot, courgette and pine nut salad
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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.
Typical values per serving:
This recipe was first published in August 2009.