Wednesday, 20 July 2016

Beet Salad with Berries & Nuts

All my favourite salads have fruit and nuts! This one has raspberries - I  used the black caps growing by our back deck, but any kind of raspberry will be fine. They contrasted very nicely with our slightly pale beets. I found the beets cooked very quickly perhaps because they were so nice and fresh. Walnuts add a nice crunch.

I will make this again in September, when the blackberries are ready and see how it is with them... can't see how it won't be good. 

8 servings
40 minutes to cook the beets
20 minutes to finish the salad


Cook the Beets:
6 to 8 medium beets

Trim the stems from the beets and put them in a pot with water to cover. Bring to a boil and boil gently for 30 to 40 minutes until tender. Rinse in cold water until cool. Peel them and cut them into dice.

Make the Dressing:
the juice of 1 medium orange
2 teaspoons honey
1/2 teaspoon finely grated fresh ginger
3 tablespoons sunflower oil
1/2 teaspoon salt
freshly ground black pepper to taste

Mix the orange juice, honey, ginger, sunflower oil, salt, and pepper in a small bowl or jar. Stir well to dissolve the honey. 

Make the Salad:
1 medium orange
6 to 8 leaves of lettuce
1 cup raspberries or blackberries
1 cup walnuts

Peel the orange and cut it into similar sized pieces. Wash and dry the lettuce leaves and use them to line a serving dish. Arrange the beet and orange cubes over the salad, and sprinkle over the raspberries and the walnuts. Drizzle the salad dressing over the salad.

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