Beets and Choco salad

Beets and Choco salad

Part of the Guatemalan philiosophy of food is to cook everything with too much salt. I boiled some chocos in salted water and baked beets in too much salt. Nice result all round.

Method

Boil the chocos in really salty water for 20 mins. Bake the beets in salt and oil for half an hour on 220ºC.
Squeeze the lime over the drained chocos and mix all ingredients together. This simple salad is a nice mix to serve with any meat.

Ingredients

  • 1 x choco peeled and roughly chopped
  • 4 beets cut into quaters
  • a truck load of salt
  • hand ful mint leaves
  • hand ful coriander leaves
  • dash of oil
  • juice on one lime

I Like This!  (0)215 reads

0 Comments