This is a salad that even the most staunch non-beetroot eaters usually love. It is tasty, tangy, fresh and just too delicious. The following recipe is from Ripe Recipes Red Book- a first cookbook from Angie Redfern – Ripe is a cafe/deli in Auckland NZ, well known for its exceptionally delicious food. I made this last week alongside quickly sauteed white cabbage to accompany individual leek and white bean galettes. Definitely a winning combination.
I have made the galettes before and thought I had posted the recipe, but seems not, so check them out over on Smitten Kitchen who i think have the best galette recipes on the net!
Raw Energy Salad
Serves 4 to 6
500g raw beetroot, peeled and grated – for me this is getting out the grating attachment on my food processor – makes all this grating too easy
700g carrot, peeled and grated
1 cup fresh mint leaves, roughly chopped
½ cup raisins
¼ cup (30g) sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
½ tsp salt
2 tablespoons pomegranate molasses (do not sub this – it absolutely brings the salad together)
2 tablespoons balsamic vinegar
¼ cup (60ml) orange juice
¼ cup (60ml) olive oil
1 tablespoon honey
Dressing – place all the dressing ingredients in a jar with a tight fitting lid. Shake well to combine.
Salad – combine beetroot, carrot, mint, raisins, seeds and salt in a large bowl and mix. Pour over the dressing – toss and serve.
If not serving immediately I tend to keep all the ingredients separated and combine just before serving. That said, this is one delicious salad the next day and the next………..