in the raw

 

raw beet salad Well there’s no secret around here that I love beetroot. A quick scroll through the stonesoup recipe index bears testament to that: From roast beet soup with dukkah and yoghurt, to a beetroot puree to accompany a salt baked leg of lamb, to the ever versatile beetroot pesto which to my mind is a strong rival to the traditional basil based version, to a simpler spiced beet puree this time partner to crispy skinned duck, to a shaved beet and pear salad, to a warm salad of golden beets pancetta and pecans, to roast baby beets with yoghurt, I’m definitely a beetroot girl.

This weeks recipe was one of those surprise wonders that I was pretty sure I was going to like before I made it, but didn’t have any plans to share with you, gentle reader. But let me tell you, this salad was so so good that even my dear mate Missy Helgs who is not a fan of beets at all, was reaching for seconds and had my dear old Dad actually asking for the recipe. Which got me thinking that a) I needed to make this salad again and soon and b) that I really needed to tell you guys about it.

Last weekend I had made my raw beet salad as an accompaniment to a slow roasted leg of home grown lamb when I was at my Dad’s farm with some mates from Melbourne town. Something colourful to serve on the side of cut-it-with-a-spoon, tender tender lamb sitting atop a bed of sweet, nutty celeriac puree. And as I mentioned above, the salad was so good, it really stole the show.

This weekend my original thought was to serve my new favourite winter salad as an accompaniment to BBQ dry aged rib eye steak, but alas my butcher had already pre-sold all this dry aged meat, so I had to come up with plan B. Feeling like something classic, roast chook was the winner with a lovely bread sauce and not one but two types of crispy roast spuds (sebago and nicola if you’re wondering and the jury is still out on which was the best), kindly provided by my favourite Irishman (more to come on that). The salad again worked a treat bringing the twist of a fresh earthy crunch to our classic Sunday roast. So while the photos here haven’t done it justice, and I’m blaming the poor winter light, if you’re at all a fan of beetroot, I urge you to give this salad a go… all good things…

 

raw beet salad
serves 8
Inspired by Maggie Beer in Maggie’s Harvest.

This salad has a lovely earthy flavour and crunch texture and actually improves with a few hours standing, making it a great prepare ahead dish. It is a lovely accompaniment to slow roasted lamb or your classic roast chook or even to serve as a bed for crispy skinned pan fried salmon. Or if you wanted to turn it into the main event, you could toss in an extra handful of nuts and serve with goats cheese crumbled over.

zest ½ orange
2T lemon juice
2T red wine vinegar
1t wholegrain mustard
8T extra virgin olive oil
1 bunch medium beets (3-4)
½ bunch flat leaf parsley, leaves picked
large handful toasted walnuts, chopped

In a large bowl combine zest, lemon juice, vinegar, mustard, and oil and season well. Scrub beets and remove tops. Peel beets and cut in half. Grate finely using the attachment on a food processor. Toss grated beets in about half of the dressing then taste and add extra dressing as you think is required. Allow to stand for at least 15mins or up to 4 hours.

When ready to serve, toss through parsley and scatter over walnuts.

 

 

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{ 16 comments }

Matt June 9, 2008 at 9:45 am

Jules, you are the queen of the beetroot, and duchess of the mandolin… I’d suggest you had something to hide with all that shredding if I didn’t think you were so nice :)

Paul June 10, 2008 at 2:30 am

I just came back from Griffith and my grandad gave me two enourmous organic pumpkins from his backyard, so I thought I would pop in and see if you had a clance kitchen tested recipe, but no joy!

Anyway, there’s plenty of other good looking things to eat on here so I shouldn’t be too dissappointed. But should you happen to know a good oven roasted pumpkin soup recipe that would be great!

pea & pear June 11, 2008 at 5:44 am

Wow, that looks so delicious. I have become a recent beetroot convert over the last few years and think this sounds beautiful…well done, and I am glad you decided to share it :)

kathryn June 12, 2008 at 1:48 am

Gee this looks good Jul. I do love raw grated beetroot. Usually I just have it as one of the vegies on my plate, but occasionally I make a sour-yoghurt dressing. But this is glorious. Lovely sweet and sour combination, that I can imagine would wonderfully offset the beetroot flavour.

Rickrok June 12, 2008 at 4:57 am

This is a relative of a recent recipe from our friend Clothilde on Chocolate & Zucchini. She did it with beets and carrots, and its become a big hit for me. I get requests all the time. Even non-beet people (shudder) get hooked. This just goes to show that doing something a little out of the box can have delicious results.

Check this link:

http://chocolateandzucchini.com/archives/2008/03/grated_carrots_and_beets.php

Cheers from NYC

Dani June 13, 2008 at 3:55 am

Oh yum. Will be making a mini serving for me with the last lonely beetroot left in my fridge. I wish it would convert my husband but sadly the Bread Winner is the most confirmed beet hater I’ve ever encountered.

Ricki June 13, 2008 at 2:28 pm

I’ve been looking for a raw beet salad I could love (they never quite seem to do it for me, though I love cooked beets)–I think this is it!! I came here via Limes and Lycopene and am enchanted! Off now to look at more of your great recipes. :)

em June 14, 2008 at 6:52 am

This looks so delicious Clance – Such a beautiful colour.
PS I think the term the Kingo’s have been known to use is “Beetrot” Has a ring to it don’t you think?

Kate June 14, 2008 at 11:53 am

as a kid i wasnt really fond of beetroot, but as i grew and discovered its benefits i began to open up to it. I swear if my dad had made me a salad like this one here, i would’ve started adoring the vegetable as a kid. Love the way this salad is presented. Loks wonderful, and the mustard and walnuts n vinegar …yum !

Jeff June 14, 2008 at 9:09 pm

I love the color in that picture :)

elarael June 16, 2008 at 3:02 am

Oh nice, a recipe I love! And perfect for the hot weather here :) Thank you.

elarael June 16, 2008 at 3:03 am

Actually meant to ask you what exactly did you use to grate that? It has the perfect texture shred. The grater I have leaves the root a bit too limp and a box grater isn’t right either! I’d love to know, thank you!

jules June 16, 2008 at 8:15 am

ahh matt, you charmer you

paul,
haven’t made a pumpkin soup in years… will get onto it

thanks pea& pear

I was thinking about you when I wrote this kathryn, love the idea of a yoghurt dressing

thanks for pointing that out rickrock… haven’t been reading chocolate & zucchini in a while I guess it’s a case of great minds

dani,
at least you won’t have to share it with your husband. enjoy

hope you enjoy it ricki

em
yeah I love the beetrot thing…and also the ‘rooter so Oz

thanks kate , jeff & FP daily

elarael
used the grater disk on my food processor and the best thing is that it makes it so easy to do

Alice July 10, 2008 at 3:19 am

I tried this recipe and it was delicious. I had to exchange the walnuts with sunflower seeds but it was still delicious. Mmm…something else that I can do with beetroot other than steam it! Thank you!

Priya September 27, 2011 at 1:49 am

Pretty simple… I’ve grown up eating beet in curry form, cooked and roasted with fresh coconut, chilli flake and cumins which is not the healthiest way! I’m gonna try this recipe tonight :-)

Ophelia October 28, 2011 at 12:35 pm

This was the. most. amazing. salad. ever.

The flavours of the dressing with the beet – I simply can’t believe how good it was, and like you said, even better the next day. I’m going to make it again, and again, and again…!

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