Carrot and Beetroot Salad

Zesty and delicious, this salad is great served with char grilled lamb backstrap.  Perfect dish to make for a quick midweek catch up lunch with girls or guys. Try it you'll love it.

2 medium sized beetroot, peeled

2 Carrots

4 Radishes

Juice of ½ an orange

Juice of lemon

¾ cup roughly chopped coriander

½ cup mint leaves

1 – 2 tablespoons of good extra virgin olive oil

Dukkah

Grate root vegetables using Saladmaster machine and Cutter #1 or traditional grater.  If you prefer a courser texture try cutter number 2 for the carrots and beetroot instead.

Juice orange and lemon.  If using Saladmaster, cut fruit into quarters and simply run over the blade to juice.

Add fresh herbs

Dress with extra virgin olive oil and toss salad to combine dressing and ingredients.

Top with Dukkah* to serve.

Optional:    add toasted hazelnuts, freshly ground black pepper and salt if desired.

*Dukkah is a blend of aromatic spices and roasted hazelnuts.  It is available from good delicatessens. My favourite is Malouf’s Spice Mezza – Classic Egyptian Dukkah

If you have any questions or have trouble locating ingredients please drop me a line and Iwill do my best to help you out. 

Fennel and Parsley Salad

Finely grated rind and juice of 1/2 a lemon (or more or less to taste) 
2 baby fennel or one large, trimmed with fronds reserved
1 tablespoon capers (optional but not nearly as nice without) 
¼ - ½ cup of coarsely torn flat leaf parsley

50ml extra virgin olive oil

Thinly shave fennel on a Saladmaster cutter #4 or mandolin and place in iced acidulated water until crisp (1-2 minutes) then drain well.  Combine in a bowl with capers, parsley and reserved fronds.  Add remaining olive oil, rind and juice.  Season to taste with salt and freshly ground black pepper, toss to combine. 

Enjoy!

I love this salad, it is fresh and delicious and is also very quick and easy to prepare. 

What is acidulated water?  
Water with a splash of lemon juice or vinegar.  I use lemon juice, for this recipe I squeeze the whole lemon and use that.


Using Capers...
I use salted lilliput capers which are the tiny ones.  Put them in a fine sieve and rinse them before use.  Lightly dry with paper towel.  If you are using capers in brine, still rinse them as they can sometimes be too salty.




If you have any questions or have trouble locating ingredients send me an email and I will do my best to help you out.  enquiries@recipeforlife.com.au