Jul 012010
Ingredients
The salad:
5 cooked or pickled beetroots
2 boiled carrots
2 boiled potatoes
1 pickled cucumber
1 onion
1 apple
parsley
The dressing:
200ml double cream or creme fraiche
1 teaspoon white wine vinegar
salt
white pepper
liquid from jar of pickled beetroots
Method
Cut the vegetables into 1cm cubes and group neatly on a dish.
Decorate with parsley.
Whip the cream until frothy, season and colour with beetroot liquid until lightly pink.
Pour the dressing into a bowl for serving.
Serve with some pickled herring.
Author
Marjatta Jovmakka
Hurstbridge CWA