Beetroot salad

Serves 4-6
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Indy Lifestyle Online

This is like a cross between a relish and a salad. It's easy to make and what's more, like the pie, you can make it up to a week before and keep it stored in a Kilner-type jar until you need it. It will go with most picnic foods from pies to cheese and if it's not used up you can take it home in the jar.

This is like a cross between a relish and a salad. It's easy to make and what's more, like the pie, you can make it up to a week before and keep it stored in a Kilner-type jar until you need it. It will go with most picnic foods from pies to cheese and if it's not used up you can take it home in the jar.

2 medium beetroots weighing about 400g, cooked and peeled
1 medium red onion, peeled and finely chopped
60ml balsamic vinegar
60ml water
1tsp chopped thyme leaves
100ml olive oil
2tsp grain mustard
Salt and freshly ground black pepper

Put the red onions in a pan with the vinegar, water and thyme, bring to the boil and simmer very gently for 2 minutes.

Meanwhile dice the beetroot into rough 11/2-2cm cubes then mix with the onion mixture, olive oil and mustard, and season. Keep in a sterilised Kilner-type jar for up to a week.

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