Grated Beetroot and Carrot Salad

It’s been soooo hot in London this week (not that I’m complaining, far from it!) and I just can’t bear to eat anything hot, so once again I’m finding ways to make salads more interesting.  (In the words of my Fitter London friend Matt, this is pimping your salad….) Some organic beetroot was on offer in the supermarket today, so thought I’d try and do something with it that didn’t involve roasting it for an hour – grater to the rescue.  This salad is really versatile and you could do so much with it.  One word of warning – grating beetroot is incredibly messy.  Wash your chopping board, your grater, your knife and scrub your fingers the second you finish – or else the colour will linger….

Ingredients

(will make enough for 3-4 people in combination with some protein and the addition of some salad leaves etc)

  • 3 bulbs of beetroot
  • 3 carrots
  • 1/2 cucumber, diced
  • large handful of fresh basil
  • 1 teaspoon dried mint
  • 2 garlic cloves minced, or finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • squeeze lemon juice
  • black pepper
  • 1 tablespoon pine nuts
Method
  • Grate the beetroot and carrot into a large bowl.
  • Add the diced cucumber, torn basil, minced garlic and pour over the wet ingredients.
  • Toast the pine nuts and add into the mix.
  • Stir well (everything will go beetroot purple!)
  • Leave to rest for at least 30 minutes before serving.  By leaving the salad to rest the beets and carrots will apparently render juices to make the salad moister.

I served mine on a bed of spinach, with the addition of some coconut oil roasted peppers (I find them easier to digest when cooked). Topped with a simply grilled haddock fillet.
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