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Beetroot and parsley root salad

updated

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Ingredients for 2 servings:

  • 1 beetroot, fresh
  • 1 parsley root(s)
  • 1 ½ tbsp raspberry vinegar
  • 1 tbsp walnut oil
  • 2 tbsp sunflower oil
  • e.g. sunflower seeds
  • salt and pepper
  • possibly chives

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix the sunflower oil, walnut oil, and raspberry vinegar with salt and pepper. Peel and coarsely grate the fresh beetroot and parsley root. Mix everything together and sprinkle the sunflower seeds on top. If you like, you can also sprinkle fresh chives on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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