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Spiralised beetroot salad

Name: Spiralised beetroot salad
Yield: 4
Ingredients: 500 g Medium red beetroot, (raw) (Main); 2 Tbsp Cider vinegar; 1 Tbsp Sesame oil; 2 tsp Soy sauce; 2 tsp Lemon juice; 2 tsp Grated root ginger; 1 tsp Flaky sea salt and freshly ground black pepper; ¼ cup Chopped parsley

for 4 people

Jan Bilton

Food writer and cookbook author.

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During the spiralising, wear rubber gloves to prevent colouring your hands crimson.

500 g	Medium red beetroot, (raw) (Main)
2 Tbsp	Cider vinegar
1 Tbsp	Sesame oil
2 tsp	Soy sauce
2 tsp	Lemon juice
2 tsp	Grated root ginger
1 tsp	Flaky sea salt and freshly ground black pepper
¼ cup	Chopped parsley

Trim the beetroot and peel. Feed through a spiraliser. Alternatively, thickly shred using a cheese grater. Place in a bowl.
Combine the vinegar, sesame oil, soy sauce, root ginger and lemon juice. Add to the beetroot the toss to coat well. Season. Add the parsley just before serving.