Thursday, 17 October 2013

Beetroot and tomato salsa

3 medium beetroots, cooked and roughly diced
6-9 spring onions, sliced
2-3 large tomatoes, deseeded
2 tbsp olive oil
½ tbsp white wine vinegar infused with garlic & thyme
½ tsp Dijon mustard
A handful of chopped coriander
Salt & pepper

Fry the spring onion in a tablespoon of olive oil till softened. Add the beetroot and tomato and a pinch of salt and cook for 3 minutes until warmed through. Cover and stand for five minutes.

Whisk the white wine vinegar and mustard into the remaining olive oil and season to taste. Dress the salsa and mix in the chopped coriander.

Goes nicely with pan-fried oily fish, like mackerel.