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 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 beetroot
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. Best to wear gloves for this. Peel oranges, remove seeds and then dice. You can place a tea towel under your cutting board, as it gets wet. Wash mint leaves and remove leaves from stems. Discard stems and roughly slice or tear leaves. Crumble fetta into nail size pieces.
Using a bowl or flat serving platter, layer up the grated beetroot with the other three 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 and wash with soapy water to stop your hands from staining with beetroot juice.
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