Beetroot salad done two ways
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Recipe type: Salad
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Cook time: 
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Beetroot pairs well with big lemon and mustard flavours. Here I've presented a recipe for a beetroot carpaccio and a more rustic hand chopped salad.
Ingredients
  • ½ beetroot per person
  • 2-3 small radishes per person (omitted from the carpaccio)
  • Few springs wild rocket and coriander to garnish carpaccio, can use more as a base of the salad if making a side salad
  • For the dressing
  • 2 tsp wholegrain mustard
  • Juice of 1 lemon
  • 2 tsp olive oil
  • 1 small clove garlic or ½ large clove
  • Black pepper to taste
Instructions
  1. Steam the beetroot whole with skins on for about 25 minutes or until they are firm, not completely tender. Allow to cool slightly before handling them.
  2. I highly recommend kitchen gloves while handing the beetroot for the next steps! Peel the beetroot using a potato peeler.
  3. If making carpaccio, slice the beetroot about 1-2mm thick using a mandolin and arrange on a starter plate in a circle. If making the salad, dice beetroot roughly.
  4. For the salad, quarter the baby radishes and sprinkle them over the beetroot.
  5. Finish both recipes by topping with rocket and coriander leaves as well as 2 teaspoons of the lemon mustard dressing.
  6. Season with freshly cracked black pepper.
  7. For the dressing: Mix all ingredients together. Left-overs can be stored in the fridge for up to 1 week.
Recipe by Informed Appetite at http://informedappetite.com/beetroot-salad-done-two-ways/