This post was mentioned on the Swedish-language site Matfeber, together with my photo!
In my previous beetroot post one of the readers, Lydia, enquired about the use of raw beetroot. All my beetroot recipes so far on this blog have been using either boiled or roasted beetroot (the two are interchangeable in most recipes). Lydia's comment, however, reminded me of a Nigella Lawson recipe I had tried - and enjoyed - few years ago, so I looked it up again. The recipe is from her book Forever Summer, and makes a delightful summery salad. Feel free to use more mustard seeds and a lot more fresh herbs, as these only enhance the flavour of the salad.
The salad was still very enjoyable - and thank you, Lydia, for making be look up this recipe again!!
Raw Beetroot Salad with Dill and Mustardseeds
(Peedisalat sinepiseemnete ja tilliga)
Source: Forever Summerby Nigella Lawson
500 grams raw beetroot
2 Tbsp extra virgin olive oil
6 Tbsp fresh dill, chopped
2 Tbsp mustard seeds, toasted
fresh parsley, chopped
Maldon sea salt
Peel the beets and grate finely either by hand or in a food processor. Add chopped dill, lemon juice and olive oil.
Toast mustard seeds on a small dry frying pan, until they start 'popping' - it'll take only few seconds, so don't go anywhere! Add mustard seeds to the salad, season with salt and garnish with plenty of parsley.
BLAST FROM THE PAST
A year ago I wrote about raspberry focaccia, that we enjoyed with some Cornish Brie cheese.