Potato Recipes

This will take about 30 minutes, serves between 4 and 6, and has between 200 and 300 calories per serving.

• 450g beetroot - use baby beetroots if you can
• 30ml raspberry vinegar
• 1ml honey
• 1 garlic clove - peal, crush, and chop finely
• 15ml grated horseradish
• 5 ml muster seeds - brown preferably
• 75ml walnut oil
• 30ml virgin olive oil
• ½ of a small red onion - peal slice very thin
• Salt and pepper to taste
• 30 ml chopped chives

Peel the beetroot and grate finely put into a large bowl and then set aside.

In a bowl whisk together the vinegar, honey, garlic, horseradish, and muster seeds.  Mix in the walnut and olive oil slowly, mix until well blended together.  Season to taste with the salt and pepper.

Stir the dressing from above into the beetroot which should still be in a large bowl.  Add the chives and onions.  Cover and refrigerate for about an hour.  Before serving make sure the beetroot salad is back at room temperature - this allows the salad to taste better.