Patzarosalata- Cypriot Beetroot Salad

INGREDIENTS

300 g boiled beetroot, halved and sliced
1 small handful fresh coriander, finely chopped
1 small handful fresh parsley, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried mint
½ clove garlic, grated
A good pinch of sea salt flakes 

METHOD

In a mixing bowl, add the sliced beetroot.

Sprinkle the fresh coriander and parsley over the beetroot.

Whisk together the olive oil, lemon juice, dried mint, and grated garlic in a jar until well combined. Drizzle the dressing over the beetroot mixture.

Add a pinch of sea salt flakes to taste and gently toss everything together until the beetroot is evenly coated with the dressing.

Transfer the salad to a serving plate and let it sit for a few minutes to allow the flavours to meld.

Pairs beautifully with grilled meats, fish, or even as part of a mezze spread