Dressing for a beetroot salad
- 4 steamed beetroots
- 1 1/2 tbs cider vinegar
- 2 tbs olive oil native
- 1 tsp Slàinte Liquorice Mustard
- salt and pepper to taste
cut the steamed beetroot into cubes. Mix mustard, vinegar and olive oil together, taste with pepper and salt and pour over the beetroot cubes. Let steem for minimum 1/2 hour.
Nice additions are a tbs of chopped fennel, or a tbs of oil free roasted sunflower seeds or also a tsp of chopped dired cranberries.
Bon appetite … with Mustheb it tastes better