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Beetroot, Cucumber and Mint Salad

• 1 large (400g) green cucumber
• 1 teaspoon coarse cooking salt
• 4 medium (700g) fresh beetroot
• 1 medium (170g) red onion
• 2 tablespoons finely chopped fresh mint leaves
• 1 teaspoon finely granted lemon ring
• 1/2 cup (125ml) lemon juice
• 1 teaspoon sugar

1. Peel, seed, and finely chop cucumber. Place cucumber in colander and sprinkle with salt; let mixture stand 15 minutes.

2. Meanwhile, peel and grate trimmed beetroot. Chop onion finely.

3. Rinse cucumber under cold water; drain on absorbent paper.

4. Combine cucumber, beetroot, onion, mint, rind, juice, and sugar in large bowl.