A bright and zippy side dish from demo chef Yasmin Khan
2 raw beetroot, peeled and grated
150g red cabbage, finely sliced
65g Iranian or medjool dates, pitted and roughly chopped
20g parsley, finely chopped
For the dressing:
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
Tip the beetroots into a large bowl followed by the red cabbage, dates and parsley. Whisk the dressing ingredients together in a small bowl.
Just before serving, drizzle the dressing over the salad and give it all a good toss. Season with salt and pepper to taste.
Recipe: Yasmin Khan