VideoNEW
Podcasts
Blogs
Watch Video
Special Consideration
Food Category
Cuisine Category
Beetroot salad recipe
- Cuisine: Georgian
- Serves 4
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a recipe book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
6 beetroot
100 g (31⁄2 oz) ground almonds
100 g (31⁄2 oz) ground hazelnuts
3 cloves garlic, minced
2 teaspoons organic apple cider vinegar
handful of coriander and dill, finely chopped
salt
ground black pepper
Preparation
Wash the beetroot and simmer whole in salted water on a low heat for 2–3 hours. Cool, peel and fi nely dice the beetroot. Mix the nuts with garlic, vinegar, coriander and dill, then combine with the beetroot. Add salt and pepper to taste, and serve at room temperature.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Beetroot salad recipe then browse more Georgian recipes, salad recipes, side dish recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Georgian Restaurants
Displaying 0 of 0 Georgian Restaurants.
| Restaurant | Book Online | Suburb |
Featured Food & Recipes
Hot Tips
Keeping champagne fizzy
If you want to keep champagne fizzy to drink the next day try placing a silver spoon in the neck of the bottle (handle pointing into the liquid). They have been doing this for decades in France and many swear by it!
Glossary
Oyster Mushrooms
An ear-like grey or greyish-brown bracket fungus that grows in clumps or clusters. Oyster mushrooms have a subtle flavour and are often used in Oriental cookery.
