Summary
| Prep Time | 15 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large beetroot, fresh
- 1 bunch purslane (winter postage)
- 1 teaspoon, heaped salt
- 1 tablespoon apple cider vinegar
- 4 tablespoon olive oil
- Pepper, black from the mill, plentiful
Print Recipe
Pin Recipe Instructions
- Peel the beetroot and grate into a bowl on the coarse grater. Add salt, vinegar, oil and pepper and mix well.
- Either process it straight away or, even better, leave it covered in the fridge for a day.
- Then read out the postage, wash and shake dry. Roughly chop the stems and mix with the beetroot salad.
- Tastes good with Mamaliga and Greek yogurt. If you don`t get a winter post, you can use a handful of lamb`s lettuce instead.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below