Beetroot Salad & Classic Green Fruity
Ingredients:
Serves 6
- CastelineS Classic Olive Oil
- 6 beetroots
- 1 bunch of mint
- 1 bunch of coriander
- 1 shallot
For the vinaigrette:
- ¼ cup balsamic vinegar
- A pinch of salt
- 5 turns of the pepper mill
- ½ cup olive oil
- 1 chopped onion
- 30 g toasted and crushed hazelnuts
Cook the beetroots in water with a pinch of salt. (Check for doneness with a knife)
Once cooked and cooled, peel the beetroots and cut them into thin ½ cm slices.
Finely chop the shallot. Roughly chop the mint and coriander.
Mix everything together, then season with the vinaigrette.