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Prawn and beetroot salad

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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 120 g 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

Method
 

  1. Finely slice the garlic.
  2. Heat the olive oil and fry the garlic gently until translucent.
  3. Add the prawns and the lemon juice. Put the lid on and cook for 2 minutes, then turn off the heat.
  4. Cut the beetroot into thin wedges or slices, then chop the salad onions.
  5. 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.
  6. Garnish with mint leaves and serve.