Beetroot Baskets

Serves 4

Description/Notes:

Attractive and appetizing addition to your picnic lunch

Ingredients:

4 medium sized beetroot, cooked and left whole

1 level teaspoon chopped mint

1 teaspoon chopped chives

1 tablespoon finely diced cooked potatoes

1 tablespoon chopped pickled walnuts

mayonnaise or salad cream

Cooking Instructions:

Cut a slice from the top of each beetroot and with a small teaspoon, scoop out the center
Chop the scooped out beetroot and mix with the other ingredients
Bind with a little mayonnaise or salad cream, then pile into beetroot cases
Wrap each in foil and pack in a container