Beetroot with Cumin


Now that you can buy beetroot peeled and cooked in convenience packs in supermarkets, it is coming back into fashion. Try to find the cider vinegar with the ‘mother’ still in the bottle – it’s far better for you.

Serves 4-6


500g beetroot, pre-cooked
3 tablespoons extra virgin olive oil
1 and 1/2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon of cumin seeds, toasted
Salt and freshly ground black pepper


1. Slice the beetroot into healthy segments– use a plastic bag to cover your hands as beetroot stains.

2. Mix the oil, cider vinegar, Dijon Vinegar, honey and cumin seeds together to make the dressing .Season with salt and black pepper and pour it over the beetroot. Fold gently with a spoon so the beetroot is covered. Chill for at an hour at least. Keeps for 3 days in the fridge.

Food photograph copyright

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