Beetroot Salad

This gorgeously, vibrant salad is the perfect summer side dish. It’s a firm favourite in the HS office, we enjoy it with everything from quiches to jacket potatoes. It also goes fantastically well with rocket and roasted chickpeas. It requires no cooking, and can be served straight away. Although allowing the salad to rest in a fridge overnight, allows the garlic to really infuse with the beetroot.

Organic Garlic Granules 100g (Sussex Wholefoods)

1 tbsp garlic granules

Apple Cider Vinegar, Organic, with the mother 500ml (Raw Health)

2 tbsp apple cider vinegar

Tunisian Extra Virgin Olive Oil 500ml (Clearspring)

2 tbsp extra virgin olive oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper, to taste

Other Ingredients

500g cooked beetroot, coarsely grated

Method

In a large bowl mix all the ingredients together, ensuring everything is combined and serve. This recipe can be made the night before, and chilled in the fridge before serving. This allows the flavours to better develop.