Ingredients
- 3 red beetroots, trimmed, peeled and chopped into 2cm chunks.
- 3/4 cups frozen raspberries.
- 2 tablespoons lemon juice.
- 2 yellow or other coloured beetroots (if you can't find any, use 2 large carrots).
- 3 handfuls baby beetroot leaves or rocket leaves.
- 1/4 cup walnuts, roughly chopped.
- 1 tablespoon apple cider vinegar.
- 1 tablespoon extra-virgin olive oil.
- pinch sea salt.
Directions
- 1. Place the red beetroot in a saucepan with enough water to cover. Bring to the boil (with lid on) and cook for 20 minutes or until cooked through, but not mushy. Strain, reserving the precious bright-red beet water.
2. Place 1 1/2 cups of the beet water in a blender with the raspberries and lemon juice and blitz until smooth. Pour into six ice-block moulds and place in the freezer to set for 6 hours.
3. Slice the yellow beets into super-thin rounds (with a mandolin if you have one) or peel the carrot into long ribbons with a vegetable peeler (or mandolin). Place in a serving bowl with the cooled red beetroot chunks, leaves and walnuts. Toss gently with the vinegar, olive oil and salt.
4. To serve, remove the beet popsticks from the moulds by running them under hot water and place them on top of the salad.
Note
- If you'd like your beets a little crispier, pan-fry quickly in a little coconut oil
This vibrant salad from Sarah Wilson is definitely hard to beet! Sarah says "I made this at my 40th birthday, based on a dish I'd seen done by notoriously recalicitrant chef Colin Fassnidge at his sustainably minded restaurant 4Fourteen".
Ingredients
- 3 red beetroots, trimmed, peeled and chopped into 2cm chunks.
- 3/4 cups frozen raspberries.
- 2 tablespoons lemon juice.
- 2 yellow or other coloured beetroots (if you can't find any, use 2 large carrots).
- 3 handfuls baby beetroot leaves or rocket leaves.
- 1/4 cup walnuts, roughly chopped.
- 1 tablespoon apple cider vinegar.
- 1 tablespoon extra-virgin olive oil.
- pinch sea salt.
Directions
- 1. Place the red beetroot in a saucepan with enough water to cover. Bring to the boil (with lid on) and cook for 20 minutes or until cooked through, but not mushy. Strain, reserving the precious bright-red beet water.
2. Place 1 1/2 cups of the beet water in a blender with the raspberries and lemon juice and blitz until smooth. Pour into six ice-block moulds and place in the freezer to set for 6 hours.
3. Slice the yellow beets into super-thin rounds (with a mandolin if you have one) or peel the carrot into long ribbons with a vegetable peeler (or mandolin). Place in a serving bowl with the cooled red beetroot chunks, leaves and walnuts. Toss gently with the vinegar, olive oil and salt.
4. To serve, remove the beet popsticks from the moulds by running them under hot water and place them on top of the salad.
Note
- If you'd like your beets a little crispier, pan-fry quickly in a little coconut oil