Beetroot and Red Onion Salad
Serves 4
Ingredients
Method
350 g. Small uncooked young Beetroot
2 Celery (Sticks)
1 Onion (Red)
1 Orange (Fresh)
150 ml. Thick Greek Yoghurt
1 tsp. Honey
1 tbsp. Parsley (Chopped)
30 g. Spring Onions
1 tsp. Pernod
¼ tsp. Salt and Pepper (to your taste)
Peel the beetroots and grate them into a bowl. Finely chop the celery. Peel and thinly slice the onion. Peel the orange, removing all the white pith. Cut into segments and chop. Add these ingredients to the beetroot and mix well.
Mix together all the dressing ingredients until well blended. Arrange the salad in bowls and spoon the dressing over the top.