RED CABBAGE, BEETROOT AND RADISH SALAD
This all red salad has a very attractive appearance brightening up any plate.
The radish was enjoyed by the ancient Egyptians and Greeks but did not reach Britain until the 16th. Century. It is rich in vitamin C. The tops can be eaten as a salad or cooked like any other green vegetable.
Beetroot was shaped like a carrot 2000 years ago and only the leaves were eaten. The familiar round root was developed through cultivation in the 16th. Century. It is high in betacarotene and folic acid and recent research shows it to be useful in reducing blood pressure and heart disease. The roots will keep for a couple of weeks in an open plastic bag in the fridge. To cook beetroot boil it or bake it in foil until soft; big beetroot may take up to an hour to cook in boiling water. Try and choose smaller ones if possible.
Chop the cabbage into thin strips and wash and drain well. Wash the radish, top and tail and chop Chop the beetroot if cooked into half centimetre pieces or grate if using raw. Mix all the ingredients together in a bowl and add a bunch of washed chives chopped small. Add 4 tablespoons olive oil 1-2 tablespoons red wine vinegar and mix well.