A wonderful salad for winter with rich flavours and beautiful colours. Cooked beetroot are an excellent addition to many salads; here they play the starring role. Why not serve this winter warmer salad on the side of Linda McCartney’s Vegetarian Cheese and Leek Plaits.
Recipe from Linda's Kitchen 1995
Cut the prepared beetroot into medium-thin slices. Mix the soured cream with the lemon juice and garlic and season with pepper. Dress the beetroot mixing gently until well coated. Pile into a salad bowl and sprinkle with the chopped parsley.
750g beetroot, cooked and skinned
150ml soured cream
1tbs fresh lemon juice
3 cloves garlic, crushed
Freshly ground black pepper
1tbs chopped fresh parsley or tarragon
