Friday, 15 January 2016

Beet, Carrot & Pineapple Salad

Pineapple! Not exactly local, but it gives zip and sweetness to the old familiar beets and carrots. So colourful and refreshing.

This is a very simple salad to make; all the simpler if you buy your pineapple already peeled and cored. I found this was best the day it was made; there was a little leftover, and it was good enough, but the ginger flavour had faded.

20 to 30 minutes prep time
PLUS 45 minutes to cook the beets
6 to 8 servings

3 medium beets (450 grams; 1 pound)
1 medium-large carrot
1/2 of a fresh pineapple
1 teaspoon finely grated fresh peeled ginger
3 tablespoons hazelnut, almond, or walnut oil
salt & freshly ground black pepper to taste

Put the beets in a pot with water to cover by at least an inch, and bring them to a boil. Boil steadily for 40 to 45 minutes, until tender. Allow them to cool. Best to do this a day ahead.

Peel and grate the cooked beets quite finely; there should be about 2 cups. Put them in a bowl. Peel and grate the carrot in the same way, and add it. Peel, core, and chop the pineapple quite finely, and add it along with any accumulated juice. Peel and mince the ginger and add it.

Drizzle over the hazelnut oil, and season with salt and pepper to taste. Toss well. Serve chilled.

Last year at this time I made Lamb Chops with Coffee Gravy.

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