Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 238

A curiously pleasant mixture of flavours and textures, this salad makes a good accompaniment to cold savoury dishes.

SERVES 4

700g (1½lb) cooked beetroot (with no added vinegar)

1 eating apple

1 tsp caraway seeds

1 tbsp sugar

2 tbsp red wine vinegar

1–2 tbsp horseradish sauce

Peel and dice the beetroot and the apple. Put them into a bowl with the caraway seeds, sugar, vinegar and horseradish sauce and mix them all together lightly. Chill in the fridge before serving.