From: Linda McCartney’s Home Cooking, p.70
A fresh and interesting salad, combining beetroot with spring onions and dill in a sour cream and mustard dressing.
Variations: I thought that 3-4 bunches of spring onions must either be an error in the book or a salad for onion lovers… I decided to go for 3-4 spring onions instead and replaced the sour cream with plant-based yoghurt. I also added 1tbsp. of vinegar to the dressing.
I would recommend grating the beetroot into thin strips.