McDonald's burger served with hidden swastikaThere are a bunch of ways a visit to a fast-food restaurant can leave a bad taste in your mouth and race hate is now one of them. But rather than leave racist remarks on receipts a US McDonald's...
Cheeses saltier than seawater shamedA survey of salty cheeses has UK health groups comparing haloumi to seawater, in an effort to encourage the dairy industry to further reduce sodium content in their foods.
Man buys all the pies to spite unruly childA Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. In this case, revenge is not a dish best...
Raw beetroot salad with orange zest
1 stars - based on 1 reviews
- 1 bunch small beetroot
- 1 small orange
- 1⁄4 cup flat-leaf parsley leaves
- 1 tablespoon lemon juice
- 1⁄3 cup fruity green extra-virgin olive oil
- 1⁄2 teaspoon sea salt
- freshly ground black pepper
Wash and peel the beetroot, then grate them as finely as possible to yield two cups. The finer the beetroot, the more luscious the salad.
Remove the zest from the orange with a potato peeler, being careful to avoid all pith, and cut it into fine strips.
Toss the grated beetroot with the orange zest and the parsley.
Whisk the lemon juice and olive oil together and dress the salad, then season with salt and pepper.
Thanks to Maggie Beer for this recipe