Name: Sweet and sour beetroot
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large beetroot (beets) (400g), peeled, grated coarsely; 3 green onions (scallions), sliced thinly; 1 tablespoon finely chopped fresh dill; 2 tablespoon red wine vinegar; 1 tablespoon olive oil; 1 teaspoon wholegrain mustard; 2 teaspoon caster (superfine) sugar; 1 witlof (125g), leaves separated (see note)

Ingredients

2 large beetroot (beets) (400g), peeled, grated coarsely

3 green onions (scallions), sliced thinly

1 tablespoon finely chopped fresh dill

2 tablespoon red wine vinegar

1 tablespoon olive oil

1 teaspoon wholegrain mustard

2 teaspoon caster (superfine) sugar

1 witlof (125g), leaves separated (see note)

Method

1.Combine beetroot, onion, dill, vinegar, oil, mustard and sugar in medium bowl.

2.Serve beetroot mixture with witlof leaves.

You need 24 witlof leaves for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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