Luxe for less
Beetroot, truffle and shredded slaw salad
effort less !
No need to break the bank when it comes to serving truffle to your guests – truffle oil can pack a punch even when used sparingly in salads, pasta or on eggs. Good tools will really help with the finished look, too – a sharp knife or mandoline can create restaurant-worthy, wafer-thin slices of beetroot and create interesting textures with everyday root veg, with no extra effort required.
30 MINUTES | SERVES 6 AS A STARTER | EASY | V
raw candied or rainbow beetroots 5 medium, peeled
celeriac ½ small, peeled and julienned
flat-leaf parsley a handful, finely chopped
mayonnaise 3 tbsp
truffle oil1/2 tbsp, plus a drizzle
dijon mustard 1 tsp
lemon 1, a squeeze of juice
mixed nuts (walnuts, pecans or pine nuts work well) 40g
caster sugar 2 tbsp
Finely slice three of the beetroots on a mandoline or using a sharp knife. Cut the remaining beetroots into fine matchsticks. Tip the matchsticks into a large bowl with the celeriac, parsley, mayo, truffle
