Spiced Beetroot-slaw

This is best made at least a day ahead and gets better over the next week when it becomes more like a raw relish …

Place the balsamic vinegar, macadamia or olive oil, honey, nutmeg, cinnamon, and cloves in a wide mixing bowl and whisk to combine.
Pour the dressing over the beetroot combination and allow to marinate in a covered container in the fridge, at least overnight.

4 fresh Beetroot (grated)|
1 small Red onion (finely sliced into rings)
1-4 cloves of Garlic (as much as you can tolerate or is acceptable in your social situation)
½ a cup of Raisins and or Goji berries
Fresh chopped Ginger to taste
200mL Balsamic vinegar
100 mL Macadamia or Olive oil
4 tablespoons Honey
1 teaspoon Nutmeg
1 teaspoon Cinnamon and a Cinnamon stick
12 Cloves

Keeps (and gets better) for well over a week.


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Herbs on the Hill
15c/40 Annerley Rd
Woolloongabba Q 4012
Ph 07 3166 1549

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