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Raw beetroot salad with orange zest
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- 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