nutty beetroot, nashi pear and carrot salad |
For someone who never used to like beetroot, it feels a bit weird now that I don't seem to be able to get enough of the stuff. Raw beetroot has a beautiful sweet and earthy base note which works really well with tart nashi (Asian) pears. (If you have never had a nashi pear, it tastes a bit like a cross between an apple and a pear. I think you can buy them in most of the major supermarkets in UK - I bought mine in Sainsburys).
Musty-smelling cumin in the dressing gives the whole salad a bit of a smoky flavour and balances out some of the "earthiness". If you are not planning on serving this immediately, I wouldn't dress it until the last minute - for some reason, dressings made with lemon or lime juice seem to develop strange flavours over time. (Of course, that just might be me!)
Skill level: Easy
ingredients:
ingredients:
3 tbsp cold-pressed extra virgin olive oil
juice of 1 lime
2 tsp ground cumin
salt, to taste
1 medium uncooked beetroot, peeled and shredded
1 large carrot, peeled and shredded
1 nashi pear, peeled and cut into thin strips
1 tbsp sesame seeds
25g walnuts, chopped
directions:
juice of 1 lime
2 tsp ground cumin
salt, to taste
1 medium uncooked beetroot, peeled and shredded
1 large carrot, peeled and shredded
1 nashi pear, peeled and cut into thin strips
1 tbsp sesame seeds
25g walnuts, chopped
directions:
- Combine the olive oil, lime juice and cumin in a small jar. Put the lid on and give a good shake until the dressing is emulsified. Add salt to taste.
- I really wanted to make this with a vegetable spiralizer, to give flowing strings of vegetables. Sadly I had to make do with my sturdy box grater to shred the beetroot and carrot. Place the grated vegetables and sliced nashi pear into a medium-sized bowl.
- Toss with dressing.
- Sprinkle over the sesame seeds and chopped walnuts.
No comments:
Post a Comment