Beetroot is a vibrant, earthy and sweet vegetable that is often under-utilised in it’s 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 to tie it together.
This salad is the perfect accompaniment to a piece of grilled wild salmon or barbequed prawns. 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.
4 large beetroots
1 cup mint
100 grams fetta
Peel beetroot. The grating attachment on a standard food processor will shred the beetroot in no time, but if you don’t have one just use your regular grater to grate the beetroot. It's also a good idea to wear gloves!
Peel oranges, remove seeds and dice (place a tea towel under your cutting board - it gets wet).
Wash mint and remove leaves from stems. Discard stems and roughly slice or tear leaves.
Crumble fetta into small sized pieces.
Using a bowl or flat serving platter, layer up the grated beetroot with the other 3 ingredients making sure you hold back some fetta, orange and mint to sprinkle over the top of the salad. Layering it in this way keeps all the ingredients looking vibrant and prevents the beetroot colour bleeding into all the other gorgeous natural colours.
Hot tip: If you don’t have any gloves, rub a bit of oil on your hands beforehand. Then, after washing with a bit of soapy water, your hands won’t be stained with beetroot juice.
Botanica Real Food
9/1 Enoggera Terrace, Red Hill
P 3367 3334 www.botanicarealfood.com.au