Richly Coloured Winter salad

2 large parsnips
Large bunch of parsley
2 large beetroot
olive or nut oil
Balsamic or cider vinegar mustard, herbs, garlic, pepper to taste

Finely grate the parsnips and raw beetroot, finely chop the parsley and add the dressing, tasting as you go. You’ll probably get bright red fingers but the result is crunchy and satisfying, and it tastes absolutely wonderful!

Leave a Reply

Your email address will not be published. Required fields are marked *