Beetroot Salad


& Classic Fruité Vert

Serves 6
  • 6 beetroots
  • 1 bunch of mint
  • 1 bunch of coriander
  • 1 shallot
  • For the vinaigrette:
  • Half a glass of balsamic vinegar
  • A pinch of salt
  • 5 pepper mill twists
  • Half a glass of olive oil
Cook the beetroots in water with a pinch of salt. (Insert a knife to check they are cooked.)

Once the beetroots are cooked and have cooled, peel them and slice finely into 0.5cm thick pieces.

Mince the shallot, and coarsely chop the mint and coriander.

Mix all the ingredients, then dress with the vinaigrette.