Pickled beetroot and broccoli salad
You need to pickle the beetroot for about a week before it gets pickled. I've served it with a broccoli salad but you can use any salad veg that you want eg cabbage, lettuce, cauliflower, spinach, sliverbeet, etc.
Salad & dressing
- To make the pickled beetroot, peel and grate the beetroot - use the largest hole on the grater. Put 1 Tbsp of salt in the bottom of a jar (that has a lid). In a bowl, mix the other tablespoon of salt with the grated beetroot - use your hands (with gloves so you don't get red fingers!) to mix the salt into the beetroot to soften it and release the juices. Then pack this into the jar - push it down so the beetroot is submerged under the released juices. Leave this for about a week in room temp.
- To make the salad dressing, mix the lemon juice, olive oil, fresh ginger (grate this with a fine grater) and the garlic (also grate this with a fine grater). Add in the white wine vinegar (quantity to suit your taste) and stir together well. Let the flavours mix & mingle for a few minutes.
- Lightly steam the broccoli. Then place in a bowl with the salad greens. Top it with the pickled beetroot and dress the salad with the dressing.