Hello, I am Clara. Today, I’m gonna show you how to prepare sig’s beetroot, garlic and grape salad recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sig’s Beetroot, Garlic and Grape Salad Recipe
Sig’s Beetroot, Garlic and Grape Salad is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Sig’s Beetroot, Garlic and Grape Salad is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook sig’s beetroot, garlic and grape salad using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sig’s Beetroot, Garlic and Grape Salad:
- Make ready 500 grams cooked fresh beetroot (not pickled), sliced
- Make ready 2-3 cloves garlic (I use smoked garlic, but you dont need too)
- Make ready 1/2 small red onion, sliced finely
- Make ready 1 bunch red, black or green grapes unseeded
- Get Salt, pepper for seasoning
- Make ready 2 tablespoons homemade or quality mayonnaise
- Take 2 tablespoons creme fraiche, plain Philadelphia cheese or thick
- Take set fresh joghurt
- Prepare 1-2 tablespoon honey
Steps to make Sig’s Beetroot, Garlic and Grape Salad:
- Either prepare your beetroot from fresh, cut away the leaves, wash, then cook the beet until soft. Wear kitchen gloves because the juice will stain, peel, then slice, then cut roughly. You can buy ready cooked vacuum packed beet that has not been pickled for ease. Remove from packaging then slice, cut roughly. Set aside.
- Peel the onion, thinly slice it, then crush the garlic, add both to the beetroot, mix gently.
- Season with salt and pepper. Make the dressing with the honey,creme fraiche (Philadelphia cheese or thick greek joghurt) and mayonnaise. Mix gently together. Add the grapes mix under. Season to taste. Serve garnished with a little parsley.
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