Whether it delicious vegetarian or vegan recipes you like, or ideas for gluten or dairy free dishes, you will find plenty here to inspiration. This is an awesome vegan yet effortless even do the previous day. It is delicious served with rye bread.
INGREDIENTS:
8 medium beetroots, a mixture of colours looks wonderful
2 lemons
a small bunch of fresh dill, finely chopped
1 red onion, finely chopped
2 tsp caster sugar
2 tbsp olive oil
1 tbsp capers, drained and rinsed
DIRECTIONS:
1. Begin by trimming the leaves of the beets, leaving about 2.5 cm of each stem. Place in a large pot and cover with water. Bring to a boil, reduce heat and let simmer, partially covered, for 40 minutes. Drain and reserve.
2. Finely grate the zest of one lemon and squeeze the juice of the two, passing it through a fine strainer to ensure no pith or pips remain. Add to a bowl with dill, onion, sugar, olive oil, capers and 1 teaspoon salt. Beat all ingredients together until thoroughly amalgamated.
3. Run the beets under cool running water and gently slide the skins (should flow easily). Trim the tops and bottoms of beet and discard. Then, using a mandoline or sharp knife, cut beets into very thin slices.
4. Place the beet slices on a serving platter or individual plates and spoon over the dressing, letting it sink into every crevice of the beets. Cover with plastic wrap and chill in the fridge for at least 2 hours before serving.
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