Summary

Ingredients

• 300 g beetroot, cooked and peeled
• 1 teaspoon fennel seeds
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 1 tablespoon parsley, finely chopped
• 1 medium onion (s)
• salt and pepper
• some sugar

Print Recipe Pin Recipe

Instructions

1. Eighth beetroot. Crush the fennel seeds in a mortar and mix with the lemon juice, olive oil, parsley and the thinly sliced onion. Season with salt, pepper and a little sugar to taste.
2. Pour the marinade over the beetroot, mix carefully and let it steep.