Beetroot salad

This is a very simple salad inspired by attempting to recreate those that I'd tasted in Marrakech, it's simple, tasty and a great way of filling up on super healthy beetroot. The other salad in this picture is my tomato, mint and caper salad (recipe in an earlier post).

Ingredients (as a side for 4 people)

4 medium beetroot
Small bunch of parsley
Juice from 1/2 lemon
Extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp paprika

Method

1) Scrub but don't peel the beetroot, wrap in kitchen foil and bake in an oven at 180C for around 1 hour until soft.

2) Peel the cooked beetroot and chop into rough 1cm dice, allow to cool.

3) Chop the parsley and combine with the beetroot along with all of the other ingredients (olive oil and salt to taste) reserve the paprika to sprinkle on top to make it look pretty!

This salad will keep well in the 'fridge for 24-28 hours but tastes much better at room temperature, so take it out ahead of time.

Get in touch and let me know how you get on!