Beetroot and Dill Salad


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Sweet beetroot and perky dill are a wonderful combination, both by virtue of their contrasting colours and their complementary flavours. With a simple yet tasteful dressing of mustard and olive oil, this combo transforms into an aesthetic beetroot and dill salad.

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Preparation Time: 
Makes 3 servings
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Ingredients


To Be Mixed Into A Dressing
2 tbsp olive oil
2 tsp vinegar
of mustard (rai / sarson) powder
1/4 tsp sugar
salt and freshly ground black peppercorns (kalimirch) to taste

Other Ingredients
2 cups boiled and peeled beetroot cubes
2 tbsp finely chopped dill leaves

Method
  1. Combine the beetroot, dressing and dill in a bowl and toss gently.
  2. Refrigerate for 1 hour and serve chilled.
1 review received for Beetroot and Dill Salad
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Foodie#434506March 26, 2014

A very quick and easy salad. The mustard and vinegar give it a very nice taste. A must try at home..

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Helpful reviews for this recipe
Reviewed March 26, 2014by Foodie#434506

A very quick and easy salad. The mustard and vinegar give it a very nice taste. A must try at home..

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