My friend Polly Playford, who has known me since birth and who is now a successful graphic designer, told me on the phone the other day that she’d been eating a lot of grated beetroot with fresh mint. That conversation prompted this salad, which I shared with my housemate Jack’s lentil curry and rice. I really liked the bursts of citrus and the texture lent by the whole toasted coriander seeds.
Ingredients:
3-4 small beetroots, washed and grated
1 teaspoons of toasted coriander seeds
small bunch of fresh mint, chopped
yogurt, that has been seasoned with salt and with ½ clove finely chopped garlic
Dressing:
2 tablespoons, sunflower oil
½ tablespoon, vinegar (e.g. wine or cider)
salt, pepper and pinch of sugar
How to make:
Mix up the beetroot with the coriander seeds, mint and dressing. Taste for seasoning and if necessary add more salt, or vinegar. Garnish with the yogurt.
Eaten with:
Daal and rice.
Dinner Document 