Sunday, October 25, 2015

Beetroot Salad

I confess that since now I've never prepared something with fresh beetroots and knew them only in the pickled way... But then I found a recipe in the new cookbook from Ottolenghi that I had to try and adapted it a little bit to my taste. So in fact trying this salad you'll have to confess that beetroots are underestimated. I ate this salad with some good, fresh bread and a variation of savory cheeses.... Also can imagine in a Tramezzini style Sandwich..... Oh and preparing this dish I recommend to wear some plastic gloves.... At least when dealing with the beetroot.. You will see why....

You need (serves 2-3):

- 1 medium sized raw beetroot
- 1 Apple
- 1 fresh carrot
- 150 g Greek yoghurt
- 1/2 tsp fennel seeds (if you don't like fennel just omit them..the salad will nonetheless taste great)
- 2 tbsp olive oil
- 1tsp Apple balsamic vinegar
- a handful coarsely chopped walnuts
Some salt to season

To prepare:
1. Mix together yoghurt, crushed fennel seeds, vinegar, olive oil and some salt
2. On a grater rasp the peeled beetroot, the carrot and the peeled Apple in julienne style
3. Yeah and now it's almost done... Mix together the grated vegetables and Apple with the seasoned yoghurt, add the walnuts and season with some more salt if needed...

That's it!  Enjoy!
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