I made this last night on a whim and it was so tasty I thought I’d share it with you. The vibrant pink colour really perks things up on a dull winter’s day.
Serve on its own as a little appetizer or as we did alongside some chicken thighs slathered with Greek yoghurt and rose harissa then roasted in the oven until crispy.
For 4 servings you’ll need
One raw beetroot
One kholrabi (if you can’t find kholrabi then use white or red cabbage)
A couple of tablespoons of finely chopped spring onions (or red onion)
Half quantities of my Aisian slaw dressing (posted on 8th December)
Method:
This is so simple it take just moments to bring together.
Grate the beet and kholrabi and put in a bowl together with the spring onions. Add the dressing and stir to combine.
I sprinkled a little sea salt and fresh coriander over the top.
Et voila!
Hope you enjoy it.
