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1 |
Slice
the beetroot or cut into even-size dice with a sharp
knife.
Put the beetroot in a bowl.
Add the balsamic vinegar, olive oil and a pinch of
salt.
Toss together to combine. |
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2 |
Add half
the thinly shredded fresh mint to the salad.
Toss lightly until thoroughly combined.
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3 |
Place
the salad in the refrigerator and chill for about 1
hour.
Serve garnished with the remaining thinly shredded
mint leaves, as a side to grilled or roasted pork or
lamb. |
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Variation:
To make Tunisian beetroot, add a little harissa to
taste and substitute chopped fresh coriander
(cilantro) for the shredded mint. |
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