As some of you might know, I work in the rather fast-paced world of federal politics. This time of year is like Christmas or New Years to hospitality staff. It’s insane. Stress levels are high and entire days can flit by in the blink of an eye.
This Saturday will be the culmination of all of that work – Election Day.
Next Monday I start another new chapter in my life with another new job. I’m really looking forward to the challenge and everything that comes with starting in a new role.
It seems fitting that this new challenge rolls around with a glorious change in the weather. It’s 23 degrees outside in Adelaide today, with an expected high of 28. It’s positively gorgeous.
With this change in weather I’m itching to get back out into the garden again and start making room for all the luscious summer produce that is just a few short months away.
The wicking bed is currently loaded with beetroot, garlic, spring onions and carrots. The beets are starting to push up out of the soil and I can see signs of the carrots being ready to do the same. I picked a few beets to open up the space a little and they are glorious.
We’ve also come to the end of citrus season with the last of the mandarins making their way into our kitchen. There is nothing better than the sweetness of a freshly picked mandi and it got me thinking about how it might go with the earthy crunch of a freshly picked beetroot.
This salad is a gorgeous celebration of the end of a season. Brightly coloured, packed with nutrient and naturally vegan.
See you on the other side!
- 4 small-medium size Beetroot, peeled
- 4 small-medium size Mandarin, peeled and seeds removed
- 1 tspn Dukkha
- ¼ cup raisins
- 1 tbspn red wine vinegar
- 1 tbspn extra virgin olive oil
- Salt & pepper
- A large handful of rocket leaves, rinsed and dried
- Cut the beetroot into small slices using a mandolin (if you don’t have one then grating is a good alternative).
- Segment 3 of the mandarins and place in a large bowl with the beetroot and dukka.
- Take a jam jar (or small bowl) add the juice of the remaining mandi, red wine vinegar and extra virgin olive oil.
- Shake well until all combined.
- Add to the bowl with a pinch of salt and cracked black pepper.
- Add the rocket and toss well to coat.