This recipe can also be prepared with raw beetroots. Just grate them, using the large part of a cheese grater and season. Delicous and refreshing.
Ingredients (serves 6):
- 1 kg of beetroots
- 2 parsley stalks
- 6 to 8 peppermint leaves
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
- Salt and pepper
- Choose small beetroots.
- Clean and cook them. Once the beetroots are tender, peel and cut them into small dice.
- Chop the parsley and mint leaves.
- Mix the chopped beetroots with the chopped herbs, adding lemon juice, oil and seasoning.
- Before serving let it rest.
Opt for good quality oils to season red and orangy vegetables such as beetroots and carrots, as it better solubilize the pro-vitamin A contained in these vegetables.