Summary

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

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Instructions

1. Peel the beetroot and grate into a bowl on the coarse grater. Add salt, vinegar, oil and pepper and mix well.
2. Either process it straight away or, even better, leave it covered in the fridge for a day.
3. Then read out the postage, wash and shake dry. Roughly chop the stems and mix with the beetroot salad.
4. 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.