I think when you like beets, this salad is a nice add to your plate.
And because I have plenty of flat parsley in my garden,
this salad got a little twist. I am a fan of parsley. And I think it really works well with the beets.
And the best is, as longer the salad rests, as better it tastes.
It is perfect for your lunch break at work. Or when you have to go somewhere.
Always good to have a snack in the bag, when the little hunger says "hello", right.
With spring turning temperatures up, I like such cold salads a lot.
Raw and juicy. YES.
Is is a very simple salad to make.
Give it 1-2 days in the fridge and enjoy when ever you like.
I think it also is a nice add to a bbq.
For about 2-3 small serves you need:
200g beetroot - grated
30g fresh parsley - chopped
35g onion - finely sliced
6g (1middle sized one) clove of garlic - grated
35ml fresh squeezed lemon juice
40ml filtered water
20ml maple syrup
1/8 tsp fine pink salt
50g red capsicum - fine cubed or sliced
Directions:
1. prepare all veggies.
2. add to a bowl and add all the liquid ingredients.
3. mix well and store in the fridge for 1-2 days.
Tip:
If you like it spicy, add a bit of fresh chili.
For me that really gave it a little "kick" - but if you do not like spice, don't add.
ENJOY