Goodness Beetroot Salad
This salad is packed with flavour and texture from the raw vegetable, herbs and crunchy seeds. Later in the season, I will also add grated turnip or celeriac as it becomes available at the markets. The herbs can be varied depending on what's on hand – parsley, coriander, dill and mint (I still have some wild shoots in the garden) all bring a freshness to the salad.
Ingredients
- 1 large beetroot (about 250g), peeled and grated
- 2 carrots (about 200g), grated
- 1 apple, grated
- Large handful of fresh herbs – parsley, coriander, dill, mint
- 3 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 1 tsp soy sauce or tamari
Balsamic dressing (makes enough for two salads)
- 2 tbsp balsamic vinegar
- 6 tbsp extra virgin olive oil
- 1 tsp wholegrain mustard
- 1 tsp honey
- Pinch of salt
Instructions
- Combine the grated beetroot, carrot, apple and chopped herbs in a salad bowl.
- In a heavy-based frying pan dry-toast the seeds until golden and beginning to pop. Tip into a bowl and stir through the soy sauce or tamari.
- Combine the dressing ingredients in a jar and shake well to combine. Pour half of the dressing over the salad and toss to combine, check taste adding extra dressing if needed (save the rest for another day). Sprinkle with half of the seeds and serve with extra seeds on the side for sprinkling at the table. Leftover salad can be stored in an airtight container in the fridge and consumed the next day.