If you like the earthy taste of beetroot, then this humble recipe will hit the spot.
Growing up my father worked in agriculture. This meant that he spent a lot of his time visiting farmers on their farms. Being South African, we are extremely hospitable people and you rarely leave a farm without a few fresh veggies straight from the ground. The farming community in South Africa were extremely generous and there were days that my dad’s car boot would be chockfull of carrots, beetroot, giant cabbages and crates of tomatoes. The truth is, these veggies were not fit for the market. They were either wonky or were the wrong size (often too big!) or had little blemishes on them making them unappealing for customers to buy. The result of of these windfalls meant we had freezers full of beautiful veggies and we always had this beetroot salad in the fridge.
Now that I’m living in the UK I still make this from time to time, even if I have to use vacuum-packed beetroot as a substitute for the fresh produce.
