Beetroot is a vibrant, earthy and sweet vegetable that is often under-utilised in its raw form. It maintains its crunch and brilliant colour to make it the perfect accompaniment to any table. The flavours in this salad are fresh and to the point. There is no over complicated dressing, just the natural juiciness and crispness of the oranges that ties it together.
This salad is the perfect accompaniment to a piece of grilled wild salmon or BBQ’d prawn. It is also a super easy, super healthy salad to throw together on those occasions when you have to bring something along to a get together. Peel, wash, cut, mix and the job is done.
Serves 4
INGREDIENTS
4 large beetroot
2 oranges
1 cup mint
100 grams feta
METHOD
1 Peel beetroot. Then grate, using the grating attachment on a standard food processor (it will shred the beetroot in no time, but if you don’t have one just use your regular grater to grate the beetroot). Remember to wear gloves. If you don’t have any gloves rub a bit of oil on your hands then after washing with a bit of soapy water you hands won’t be stained with beetroot juice.
2 Peel oranges; remove seeds and dice (place a tea towel under your cutting board – it gets wet!).
3 Wash mint and remove leaves from stems, discard stems and roughly slice or tear leaves. Crumble feta into nail size pieces.
4 Salad presentation; Using a bowl or flat serving platter layer up the grated beetroot with the other 3 ingredients making sure you hold back some feta, orange and mint to sprinkle over the top of the salad.
5 Layering it in this way keeps all the ingredients looking vibrant and prevents the beetroot colour bleeding into all the other gorgeous natural colours.
The Carousel thanks botanicarealfood for this recipe
