rak sa_ngop

When you have boiled and squeezed off the skins use a hand cheese grater to shred the beetroot into a bowl. Best to then squeeze out the excess liquid. I do this by pressing down with a saucer or similar and drinking the beetroot juice rather then ditching it. Into the bowl then add a bit of apple or balsamic vinegar, olive oil, pinch of salt and maybe a touch of salt and mix. You will then have a bowl of wonderful beetroot salad that you can keep for a few days in the fridge. I have never tried freezing or jar-ing it but maybe you can.

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