Today’s recipe is a quick and easy salad that takes full advantage of the change of seasons. A quick walk around the farmers markets demonstrates that we’re at a difficult point in the season, where the tomatoes aren’t quite ripe and the winter harvests are all but coming to an end. Something that is in abundance at the moment are beetroot. Rich, earthy, beautiful ruby-red beetroot.
I’ve had a bunch sitting in my cupboard for a week or so now, every time I see it I feel pangs of guilt about not having used them yet. What to do with the beetroot? This salad came to me the other day after P and I were making lunch. We were doing the old ‘raid the fridge to see what we can use’ routine when I pulled out a beetroot, a carrot and some haloumi cheese. We put this together with some rocket, a little dill pesto and some mushies and wrapped it all up in a corn tortilla. It was then that I remembered how amazing raw beetroot is.
I’ve ventured into the raw beet salad territory before and this is an extension of that recipe. It’s a combination of the earthy flavours of the beets, the peppery spice of the radish, the juicy citrus from the orange and the salty brine of the haloumi. It’s heaven on a plate and so very good for you. You could of course roast your beetroot but that seems like a lot of hard work when they taste so wonderful raw. Some people recommend wearing gloves while grating your beets, but I tend to wear my beet stained hands with pride!
If you’re vegan then by all means replace the haloumi with some lemony marinated tofu or tempeh (this recipe sounds particularly delicious) and gluten free friends I don’t think you’ll have any problems here either
- 1 medium-sized beetroot, washed peeled and grated
- 1 large carrot, washed and grated
- 1 red radish, washed and grated
- a handful of pepitas, dry toasted with a little salt
- 1 orange, cut in half, two if they are on the small side
- 1 tbspn seeded mustard
- 1 tbspn olive oil
- 3 slices haloumi
- handful of mint, finely chopped
- salt & pepper to taste
- Take one orange half and juice. Peel the other half and cut into small bite-sized pieces.
- Combine the orange juice, mustard, oil, salt and pepper in a jar or bowl and mix well.
- In a bowl, combine the beets, carrots, radish, orange segments, mint and pepitas and pour over half of the dressing. Leave to marinate for 5 minutes or so while you prepare the haloumi.
- Fry your haloumi for a minute or so on each side. Lightly season and, if you wish, squeeze on some lemon juice.
- Taste the salad, if necessary add some more dressing and season to taste.
- Serve in a bowl, top with the haloumi and enjoy!