Candy Beetroot Salad
“Candy and golden beetroot are bright and much less earthy than red beetroot. In this simple recipe the flavours are perfectly matched with crunch and umami from the toasted seeds.”
Prep time - 10 minutes
Cook time - 5 minutes
Difficulty - Easy
Serves / makes - 2 portions as a side dish
Ingredients
1/2T sesame seeds
1/2T sunflower seeds
1/2T pumpkin seeds
1 candy beetroot
1 handful fresh mint leaf
1 handful fresh coriander leaf
1 inch ginger root
1T extra virgin olive oil
Juice of 1/2 a lime
Sea salt
Equipment
Baking tray
Fine grater or microplane
Method
Preheat your oven to 200c/390f/GM6. Put the seeds onto a baking tray, bake for 5 minutes until they start to brown.
Peel the candy beetroot, thinly slice and chop into small pieces. Tear the mint and coriander roughly. Put the beetroot and herbs into a bowl.
Finely grate the ginger, hold in one hand over the bowl and squeeze, pouring the juice onto the salad.
Add the oil, lime juice and salt to taste. Serve immediately.
