We had a particularly successful crop of beetroot from our veggie garden this year – and I was a bit stuck as to what to do with them. My friend, Kym, put me on to a lovely raw beetroot salad.
I have tweaked it a bit – but you can find the original here: http://www.allergyfreealaska.com/2013/01/22/raw-beet-carrot-apple-salad-with-ginger-lime-dressing/
- 2 beetroots
- 2 apples (I like Fuji’s and that’s what grows on our fruit trees – or pears to be safe for William)
- 2 carrots
- a large piece of cucumber
- 2 tsp freshly grated ginger
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp honey/maple syrup
Grate the fruit and veg – food processor is easiest.
In a jar, add the ginger, lime, honey and oil and shake until well combined.
Place the salad in a bowl and mix well, then dress.
I have served this on it’s own as a side dish at BBQ’s, but my two favourite ways to eat it are with some crumbed chicken or with a good handful of spinach and some lemon pepper salmon.
If you are making the salad ahead of time, I suggest keeping the beetroot separate until closer to serving time so it doesn’t bleed quite so much and turn everything very pink 😉
This makes about enough for 8 and it keeps well in the fridge for a few days (I often make a half mix and have it for lunch over 4 days).