Sunday, June 14, 2009
Beetroot Apple Salad
Beetroot is one vegetable which I think is better off raw or just steamed rather than done to death by overcooking. I love this beetroot porial we make - crunchy and juicy with a light tempering, my daughter loves it and so does this blogger's cutie pie 3 year old, as we found out when Arch visited with us last week!
This recipe is a lovely combination of beetroot and apples - an adaptation of Jamie Oliver's recipe for a Crunchy Raw Beetroot, Pear and Feta salad. I dropped the feta, substituted the pears with apples and grated the beetroot and apples instead of cutting them into thin strips. The dressing was a very simple lemon oil dressing I spiced up with a dash of tabasco to give it that zing.
I paired this with another lovely recipe from Jamie Oliver -a baked Lemon Sole which I served over some chilli garlic stir fried noodles. This turned out to be such a lovely meal that I made it again for my birthday dinner, minus the noodles. Arch missed it by a day and was served the leftovers for lunch the next day ;)
2 beetroots, peeled and grated
2 apples, peeled and grated
3-4 tbsp mint leaves
Juice of half a lemon
salt (sea salt if available)
1 tbsp olive oil
Freshly crushed black pepper -1/2 tsp
2-3 drops of Tabasco sauce
Toss the beetroot and apples with the dressing, adding some more lemon juice if needed. Garnish with mint leaves and serve cold.