Name: Raw beetroot salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 gram beetroot, peeled; 2 medium carrots, peeled; 1/4 cup pumpkin seeds, lightly toasted; 1/4 cup sunflower seeds, lightly toasted; 1 teaspoon cumin seeds, lightly toasted; 100 gram feta; 1 tablespoon roughly chopped mint; juice and finely grated zest of ½ orange; 1/4 cup extra virgin olive oil

Raw beetroot salad

This raw beetroot salad recipe creates a hearty, delicious side dish that's the perfect match for a range of mains. Try for a healthy addition to your next meal

Serves 4

Prep

15M

This recipe first appeared in Food magazine issue 45.

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Ingredients

250 gram beetroot, peeled

2 medium carrots, peeled

1/4 cup pumpkin seeds, lightly toasted

1/4 cup sunflower seeds, lightly toasted

1 teaspoon cumin seeds, lightly toasted

100 gram feta

1 tablespoon roughly chopped mint

juice and finely grated zest of ½ orange

1/4 cup extra virgin olive oil

Method

1.Grate the beetroot and carrots into a serving bowl. Toss in the seeds and toasted cumin.

2.Crumble the feta over the top of the salad.

3.Combine the chopped mint, orange juice, grated zest and olive oil to make a dressing. Drizzle the dressing over the salad and serve.

Serves 4-6 as a side dish. – Beetroot tips: When boiling beetroot, leave the skin intact to prevent it from bleeding too much. When roasting beetroot, pierce the skin to prevent it from “popping” in the oven.

Note

Women's Weekly Food

Ingredients

Method

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