Beetroot and Cumin Salad

Beetroot and Cumin Salad is one way to use the versatile beetroot.

Ingredients:

6 beetroots
80mls/1/3 cup olive oil
1/2 teaspoon ground cumin
2 tablespoons of chopped fresh mint
juice of 1/2 a lemon

Method:

Cut the stems from the beetroot bulbs, leaving 2 cms attached. Do not trim the roots.

Wash well to remove all traces of soil, and boil for one hour, or until tender.

Leave until cool enough to handle.

Wearing rubber gloves so the beetroot juice doesn’t stain your hands, peel the warm beetroot bulbs and trim the roots.

Halve them and cut into slender wedges and place in the dressing.

In a bowl, beat the olive oil with the lemon juice, cumin and a good grind of black pepper to make a dressing.

Add the mint and toss well and serve warm or at room temperature.