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Nutrition: per serving

  • kcal44
  • fat1g
  • saturates0g
  • carbs9g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.28g
    low
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Method

  • step 1

    In a large non-stick frying pan, fry the beetroot for 2 mins. Add the lemon juice and cook for 1 min more. Drizzle in the honey and mustard and stir to coat the beetroot. Serve immediately.

Recipe from Good Food magazine, March 2011

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.7 out of 5.19 ratings
HollyMak avatar

HollyMak

A star rating of 5 out of 5.

Just love this! Have made it loads as I grow lots of beetroot in the garden. I can eat bowl fulls of it! I always just grate the beetroot with grating attachment on the food processor. So quick and easy.

fayfumbs avatar

fayfumbs

This was nice for a change, but not fantastic, beetroot slightly undercooked

mrsjamtart

SO GOOD! had with steak and mash, was an absolute treat!

mdej123

A star rating of 5 out of 5.

I loved this salad which I made tonight with fish and new potatoes. Very quick and easy to make, such a nice way to eat beetroot. Looking forward to having the leftovers cold for tomorrow's lunch.

karinles

We love this salad. Sometimes I add grated carrot at the end with the honey etc. Good either hot or cold

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