Freshly plucked beetroot salad

primal chicken fresh beetroot

First beetroot harvest today – yeehaa!! Can’t believe it, they actually grew despite my absolutely rubbish basic gardening skills such as just keeping them watered! 

We planted four varieties of beetroot so long ago now that I can’t even remember what they are.  I’ll describe by colour, normal red, white, yellow and there was meant to be a pink/red striped one but that hasn’t quite turned out and it’s mostly red. But nevermind they all tasted absolutely glorious and looked amazing in their little vintage glass bowl with a casual sprinkle of the most gorgeous dressing. Such a pity that I forgot to take a photo in my haste to get eating.  

primal chicken beetroot salad

If you look at the photo I did find that does indeed picture the beetroot salad, if you look in the top left hand corner of the plate you’ll see it. Please take my word for it, it was yummy!

To make the beetroot salad it’s dead easy. Get your raw beetroot, rinse away the dirt and cut the stems down to about an inch. Don’t peel them or cut them up in any way. Pop the beets into a pot of boiling water and gently boil until they are tender. You will need to insert a sharp knife into a beet to test it. Medium to large beets take 45-60 minutes to cook. 

Once they are cooked, strain and tip beets onto some newspaper. Yes you heard right. Newspaper. Kind of wrap the newspaper around each beet, one by one and use it to pull the skin off. It should literally fall off.  

When all skin is removed and you’ve trimmed off the ends, slice however you want for your salad.

You could at this point simply squeeze a lemon over the beets and they will be delicious. This is made even more super with the addition of diced avocado and goat cheese. Or you could try making the following dressing.

Honey Mustard Salad Dressing
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Ingredients
  1. 1 Tbsp Dijon mustard
  2. 1 garlic clove (crushed)
  3. 2 Tbsp cider vinegar
  4. 1 1/2 Tbsp honey
  5. 1/2 cup extra virgin olive oil
  6. salt and pepper (to taste)
Instructions
  1. Put all ingredients into a shaker and shake, or all ingredients into a bowl and whisk. However you roll. Pour over the beetroot salad, or any salad for that matter. Keep leftover dressing in the fridge for your next salad. I don't know how long this keeps but you'll like it so much that you'll use it up pretty quickly anyway 🙂
The Primal Chicken http://www.primalchicken.co.uk/

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