2 beetroot bulbs, trimmed
1 tablespoon wholegrain mustard (see note)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
1 shallot, trimmed, thinly sliced
Step 1Wearing rubber gloves to avoid staining your hands, peel the beetroot. Coarsely grate the beetroot into a large glass or ceramic bowl.
Step 2Combine the mustard and lemon juice in a small bowl. Stir the mustard mixture, dill and shallot into the beetroot. Season with salt and pepper.
Use gluten-free mustard to make it gluten free.
Serving tip: Serve the salsa with chargrilled pork or beef, or use as a sandwich filling.
All about beetroot: Buying: Choose bunches with leaves intact and with smooth bulbs that have no splits or scars.
Storing: Cut the leaves from the bulbs. Store in separate sealable plastic bags in the fridge. The bulbs keep for up to 2 weeks.
Nutrition: Beetroot is high in dietary fibre and folate. It also contains manganese, vitamin C and potassium.
Cooking tips: Use a juice extractor to process trimmed beetroot, peeled orange and fresh ginger for a healthy and bright-coloured breakfast juice.
To roast beetroot, wrap bulbs in foil. Roast on a baking tray in oven preheated to 200C for 45 minutes or until tender when pierced with a skewer. Use foil to rub off the skin. Cut into wedges and add to salads.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste