Asian Beetroot Salad
- 1 beetroot, boiled and cut into 1 cm cubes
- 2 carrots, boiled and sliced
- 1 green bell pepper, cut into 1 cm cubes
- 1 red bell pepper, cut into 1 cm cubes
- 1 tbsp fresh parsley, finely chopped
- 2 spring onions, sliced
- 4 tbsp Sawsan Olive Oil
- Pinch white pepper
- Salt to taste
- In a bowl, mix the beetroot with the carrots, peppers, parsley, onion, olive oil, white pepper and salt.
- Transfer to a serving plate, garnish and serve.
made with olive oil