Raw, grated beetroot is a tasty and healthy addition to salads. It will soften up and let out its sweet juices once left for a few minutes with the dressing on.
Serves 4 people
- 2 large carrots
- 2 young raw beetroots
- 0.5 small red cabbage
- 1 onion
- 1 tablespoon(s) wine vinegar or lemon juice
- 1 clove of garlic (optional)
- 3 tablespoon(s) olive oil (or a mixture of olive oil and sunflower oil)
- 1 handful(s) sunflower or pumpkin seeds or a mix of both
- 2 dash(es) soy sauce
- 1 pinch(es) salt and black pepper (to taste)
- Coarsely grate the carrots and beetroots and place in a bowl.
- Finely slice the cabbage and onion, add to the bowl and mix well.
- Put the vinegar or lemon juice into a small screw-top jar.
- Finely chop or crush the garlic and add it with the salt and pepper to the vinegar/lemon juice.
- Shake together to mix well.
- Add the oil to the jar and shake well.
- Taste and adjust the seasoning to your liking.
- Place a dry frying pan on the heat and when hot add the seeds. Stir until slightly toasted. (Be careful as they burn rather easily.)
- While still hot, add a few drops of soy sauce and stir to coat the seeds.
- Just before serving, shake the dressing again, add it to the salad and mix well.
- Sprinkle with toasted seeds and serve.
Method
- Coarsely grate the carrots and beetroots and place in a bowl.
- Finely slice the cabbage and onion, add to the bowl and mix well.
- Put the vinegar or lemon juice into a small screw-top jar.
- Finely chop or crush the garlic and add it with the salt and pepper to the vinegar/lemon juice.
- Shake together to mix well.
- Add the oil to the jar and shake well.
- Taste and adjust the seasoning to your liking.
- Place a dry frying pan on the heat and when hot add the seeds. Stir until slightly toasted. (Be careful as they burn rather easily.)
- While still hot, add a few drops of soy sauce and stir to coat the seeds.
- Just before serving, shake the dressing again, add it to the salad and mix well.
- Sprinkle with toasted seeds and serve.
Ingredients
- 2 large carrots
- 2 young raw beetroots
- 0.5 small red cabbage
- 1 onion
- 1 tablespoon(s) wine vinegar or lemon juice
- 1 clove of garlic (optional)
- 3 tablespoon(s) olive oil (or a mixture of olive oil and sunflower oil)
- 1 handful(s) sunflower or pumpkin seeds or a mix of both
- 2 dash(es) soy sauce
- 1 pinch(es) salt and black pepper (to taste)
Additional tips: You can also make the dressing in a bowl whisking the ingredients together instead of shaking.(Be aware that eating beetroot can colour urine and stools red! This is called Beeturia (pink pee) and should not be taken seriously.)