Recipe: Beetroot Salad

This is good with cold meats, fish, cheese, or on its own with bread.


300g (12oz)cooked beetroot

1 small red onion

Dressing: 1 tbsp balsamic vinegar, 3 tbsp olive oil, a tsp honey and a squeeze of lemon juice

pomegranate seeds and watercress to finish [optional]


Slice the beetroot and red onion thinly and arrange in a serving dish. Mix the dressing and season with sea salt and freshly ground pepper. Spoon over the beetroot and onion.

Sprinkle with pomegranate seeds and garnish with watercress.

Paul Cleave