Beetroot, Red Cabbage and Red Onion Salad

This is a wonderfully crunchy ruby red salad that I’ve tried very recently at St.John restaurant, a London establishment .

It immediately became our new favourite wintery salad, and I hope you will enjoy it as mach as we do.

Serves 4-6:

• • 2 raw beetroots, peeled and very finely sliced and then cut into matchsticks 

• • 1/4 raw red cabbage with its core cut out, very thinly sliced

• • half a red onion, peeled and very thinly sliced

• • 4-6 healthy dollops of crème fraîche

• • a small handful of small capers, well drained

• • a generous bunch of picked chervil or dill

Dressing:

• • olive oil, a generous splash

• • some balsamic vinegar

• • sea salt

• • black pepper to taste , not too much

Mix in a bowl the sliced beetroot, onion and cabbage. 

If the onion is quite sharp in taste, you can turn it slightly milder by soaking the slices in cold water for 20 minutes.

Drizzle with olive oil, balsamic vinegar and season to taste with salt and pepper.

Place the vegetables on a large plate, or a few small plates.

Neatly arrange the dollops of crème fraîche, capers and chervil (or dill) around, making it very pleasing to the eye. Now toss everything together and enjoy.