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

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