Ginger beetroot and nut tabbouleh with honey dressing
Photo by Allyson Gofton
This is a basic idea from which you can make many variations. Other ways I serve this dish is to vary the dried fruit and nut mix, crumble in feta, toss in cooked pasta shapes, add avocado and grated lime rind or pomegranate seeds. For herbs, mint and basil are wonderful, and garlic can be added if wished.
For more about our love affair with beetroot and how to cook it, see here.
|250 g||Nut and fruit medley mix|
|4 stalks||Celery, with leaves|
|250 g||Green grapes|
|¼ cup||Chives, finely chopped, or use spring onions|
|1 Tbsp||Freshly grated ginger|
For the dressing
- Cook the beetroot by boiling or baking. To bake, rub with a little oil and place on a tray in a 180C oven for about 1 ½ - 2 hours, depending on size. When cooked a skewer can easily be inserted into the centre of the beets. Cover and cool, then peel off the skin using a peeler or a small knife. To boil, place the beets in a large saucepan of cold water with a dash of salt and bring to the boil. Lower the heat and simmer gently, again for 1 ½ - 2 hours or until the skin of the beets peels away easily. Drain, plunge into cold water and peel the beets using the side of your thumb to push the skin away. Cover and cool.
- Cut the beets into 3-5mm dice. Pick out any large nuts from the nut and fruit mix and chop roughly. Finely dice the celery stalks to the same size as the beetroot, and chop the celery leaves finely. Halve the grapes. Grate the rind from the orange and set aside. Cut away the bitter white pith and discard. Dice the flesh finely.
- In a large bowl, toss the beets, fruit and nuts, celery, orange rind and flesh, herbs and ginger. Season well. Mix all the dressing ingredients together and season with salt, pepper and a squeeze of lemon or lime juice and pour over the salad. Toss to mix. Delicious the next day once flavours have really combined
See Allyson's recipe for how to make beetroot chips