i got my eyes on beets for this weeks weekend herb blogging. beets go wonderful with apples, carrots, any kind of green salad, goats cheese, creme fraiche, walnuts - the list goes on and on.
beetroot's main benefits are that it contains no fat, very few calories and is a great source of fibre.
i am doing a beetroot salad that's very refreshing and easy to make. i am using cooked beetroot, but feel free to use uncooked, fresh beets to make this salad. the only sacrifice when cooking with beet, is that the kitchen is always a big mess, when i am cooking with beet. so i thought the easiest thing would be to simply shred them in a food processor - so job is done in a dash and there is little to clean.
if you do end up with red hands after making this salad, here is a trick: rub the stained area (hands) with salt, rinsing, then scrubbing with soap. Repeat the process until the stains are removed.
juice of one lemon
1 tablespoon of olive oil
1 tablespoon of honey
3/4 teaspoon of cumin
1/4 teaspoon of fennel seeds
salt & pepper
about 1 kg of cooked beet, peeled
2 apples, cored & peeled
2-3 tablespoons of creme fraiche or a hand full of crumbled goats cheese
2 tablespoons of chopped walnuts, optional
basil or parsley, to decorate
for the sauce whisk together the lemon juice, the honey, oil, fennel seeds, cinnamon and a decent pinch of salt & some pepper.
in a food processor fitted with the shredding disk, shred the beets and then the apples. add to a bowl and toss all of the ingredients to combine.
sprinkle with basil or parsley and serve with creme fraiche or goats cheese.