If you’ve grown too many beetroot and run out of things to make with it, here is a simple recipe that will surely please – both the eyes and the tastebuds. And beetroot is so good for you.
It’s basically a coleslaw made with raw beetroot plus any other ingredients you fancy – grated apple, carrot, thinly sliced red cabbage. The recipe I use is roughly as below, quantities are not precise but it keeps quite well in the fridge for a week or more if you find you’ve made a bit too much.
2 or 3 medium uncooked beetroot
1 medium carrot optional
1/8 to 1/4 red cabbage, finely sliced
2 small apples optional
good handful of sunflower seeds
a good sprinkle of cumin seeds, toasted in a dry frying pan
- Using a processor, coarsely grate the beetroot and whatever else you have chosen to put in
- Transfer to a large bowl, add sliced cabbage and mix with two large forks
- Add sunflower seeds and toasted cumin seeds
- Mix thoroughly
Now make the dressing
- sunflower oil
- cider vinegar
- generous shakes of dark soy sauce
- a couple of tablespoons of orange juice
- a few good squirts of runny honey
Quantities of the above are really to personal taste. You need a few good glugs of oil and about 1/3 to 1/2 of that quantity of cider vinegar. The other ingredients you can experiment with. I pour them into a cereal bowl and use a small whisk to mix. The dressing is slightly thick. Taste before pouring onto the slaw and thoroughly mixing in. The slaw looks glossy and colourful and tastes delicious!
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