Crunchy Beet Salad

Crunchy Beet Salad

Grated or shredded raw veg salads are a great way to add a variety of vegetables to your repertoire. I tend to use my food processor attachment because it makes grating so easy, but if you don’t have one or can’t be bothered getting it dirty, a regular box greater is your best bet. As a bonus you’ll get a little arm workout! I love the toasted quinoa in this salad because it adds a beautiful extra crunch and makes the salad more filling. If you don’t have quinoa see the variations for alternatives.

enough for: 2
takes: 15 minutes
1 large beet (beetroot)
2 carrots
2 tablespoons lemon juice
1 bunch mint or parsley, leaves picked
6 tablespoons ricotta
4 tablespoons quinoa (optional)

1. Place quinoa (if using) in a dry frying pan on a medium high heat and toast until the quinoa starts to pop or smells toasty. Allow to cool.

2. Scrub beets and carrots then grate (shred) them using your food processor or a box grater.

3. Combine lemon juice with 4 tablespoons extra virgin olive oil. Season. Toss in beets, carrot and mint or parsley.

4. Divide between two plates then top with the ricotta and toasted quinoa (if using). Serve at room temp.

Variations

spicy – add a teaspoon each ground cumin and coriander and/or a finely chopped small red chilli.

different herbs – mint is my favourite, followed by parsley but you could also use basil, coriander (cilantro), chervil or just a few handfuls of baby spinach or other salad leaves.

dairy-free – serve with a poached egg per person instead of the ricotta. Or see the vegan options.

vegan – replace ricotta with a mashed avocado or a drained can of white beans or a dollop of hummus.

no quinoa – you could just skip it, the beets and carrots will be pretty crunchy on their own. Or replace with toasted breadcrumbs, toasted pine nuts, almonds or cashews.

different veg – you could replace the beet with an extra carrot for an all carrot salad or vice versa. Other possible additions include zucchini (courgette), or finely sliced snow peas.

carnivore – toss in some cooked shredded chicken or sliced cooked sausages.

carb lovers – serve with crusty sourdough and butter.

more veg – add salad leaves.

Waste Avoidance Strategy

beetroot (beets) – uncooked beets will keep in the fridge in a plastic bag for weeks. Can be frozen if needed.

carrots – keep wrapped in a plastic bag in the fridge. Will last for weeks.

lemon – will keep for months in a plastic bag in the fridge.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

ricotta – unopened ricotta in a tub usually has a shelf life of a few weeks. Can be frozen.

quinoa – keep in the pantry.