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White beetroot and red onion salad (serves 4 as a side dish)
from The Independent 2 heads of white beetroot, cooked until tender (about 1 hr, or 15 mins in pressure cooker)
1 medium-sized red onion, wrapped in foil and baked until soft for the dressing
1-2 tbsp extra virgin olive oil
1/2 tbsp good quality white wine vinegar
Salt and freshly ground black pepper
1/2 tbsp horseradish
- Pre-heat the oven to 180C/gas mark 5.
- While the beetroot and onions are cooking, mix together all the ingredients for the dressing and season.
- Remove the foil from the onions and remove the skins from the beetroot, then cut them into wedges and separate the layers of flesh of the onion.
- Mix the onions and beetroot together, season, and pour over some of the dressing. Arrange on plates or in a serving dish and spoon over the rest of the dressing.