Beetroot salad
This raw beetroot salad is simple to put together and offers a fabulous variety of colour, textures and flavours.
Beetroots are full of fibre, vitamins and minerals and although delicious when cooked they are also fantastic eaten raw.
Each serving provides 402 kcal, 15.2g protein, 24.7g carbohydrate (of which 23.9g sugars), 25.1g fat (of which 6.3g saturates), 8.6g fibre and 0.58g salt.
Ingredients
- 2 medium beetroots (approx. 250g/9oz), peeled and grated
- 1 unwaxed lemon, juice and zest
- 1 heaped tsp Dijon mustard
- 1 tbsp rapeseed or olive oil
- 15g/½oz fresh dill
- 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered
- 40g/½oz skin-on almonds, roughly chopped
- 40²µÂ½´Ç³ú watercress
- 125²µ/4½´Ç³ú ricotta
- salt and freshly ground black pepper
Method
Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well.
Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates.
Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange.
Recipe Tips
Beetroots can easily stain hands and chopping boards so when preparing them I tend to wear kitchen safe gloves and grate them onto a large plate rather than a chopping board.