Prawn and beetroot salad
23 Sep 2023
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
This prawn and beetroot salad is ideal as a starter or tapa with glass of vino. It’s very easy to put together, but do use raw prawns and they taste much better that ready-cooked ones. Instead of mint, you can serve the dish with dill or chives.
Ingredients
- 120g raw prawns
- 1 garlic clove
- 1 Tbsp olive oil
- ½ Lemon juiced
- 3 medium cooked or roasted beetroot
- 4 salad onions
- Mint leaves
- Drop of olive oil
Instructions
- Finely slice the garlic.
- Heat the olive oil and fry the garlic gently until translucent.
- Add the prawns and the lemon juice. Put the lid on and cook for 2 minutes, then turn off the heat.
- Cut the beetroot into thin wedges or slices, then chop the salad onions.
- Scatter them into a bowl. Add the prawns, season with salt and pepper, then add a drop olive oil and some lemon juice to your liking.
- Garnish with mint leaves and serve.
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Categories
- Meal Type: - Appetizer - Everyday - Quick & Easy - Salad - Snacks - Starter
- Cuisines: - Spanish
- Occasions: - Dinner Party - Parties
- Ingredients: - Roots & Bulbs - Shellfish
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
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