Beetroot & chive salad







Cook Time

00-00 Min


  • 4 cooked beetroot, chopped
  • 2 tablespoons low-fat cr me fra?che
  • 1 tablespoon snipped fresh chives
  • salt and freshly ground black pepper
  • Put the beetroot in a bowl. Add the crème fraîche, and season with salt and pepper.
  • Sprinkle over the chives, toss and serve immediately

Points to remember

Fresh Beetroot:
Ensure that the beetroots are fresh, firm, and free from signs of spoilage. Wash them thoroughly to remove any dirt or contaminants.
Proper Peeling and Handling:
Peel and handle beetroots carefully to avoid staining hands and surfaces. Consider using gloves to prevent hands from turning red.
Be mindful of any allergies to beetroots or chives among those who will be consuming the salad. Consider offering alternatives if needed.
Chive Quality:
Check the freshness of the chives. Make sure they are crisp and free from wilting or discoloration.
Cutting Precautions:
Use a sharp knife when cutting the beetroots and exercise caution to avoid accidental cuts. Work on a stable surface to ensure safety.
Hygienic Practices:
Wash hands thoroughly before handling ingredients, and use clean utensils and cutting boards to prevent cross-contamination.


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