VegetablesAlison Lambert


VegetablesAlison Lambert
This salad adds a wonderful change to the usual accompaniments served alongside your meal. It goes particularly well with meat.

3 raw beetroot, peeled and cut into matchsticks
1 onion, sliced thin
1 Tbsp red wine, sherry or balsamic vinegar
50g butter
1 Tbsp oil
1 Tbsp honey
1 Tbsp dijon or grain mustard
½ tsp caraway seeds
Sea salt and freshly ground black pepper
Sour cream to serve (optional)
Chopped chives (optional)

Heat a large fry pan up to medium heat. Add the oil and butter and heat until the butter has melted; add the caraway seeds, onion and beetroot and cook for 3 minutes.
Add the vinegar, honey and mustard, toss to combine. Season with salt and pepper.
Serve with sour cream on top and chopped chives.