Ingredients
3 plump garlic cloves, crushed
1 tbsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
450g raw baby beetroot
100g shredded red cabbage
1 small bunch spring onions, shredded
2 tbsp chopped fresh parsley
1 tbsp poppy seeds
1 tbsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
450g raw baby beetroot
100g shredded red cabbage
1 small bunch spring onions, shredded
2 tbsp chopped fresh parsley
1 tbsp poppy seeds
Method
How to make red cabbage and beetroot salad
1. Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
2. Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.
1. Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
2. Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.
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