I had never tried eating beetroot raw so thought I would
give it a go with this simple salad recipe.
The first task was to make the dressing. The juice of half
an orange was mixed with a little balsamic vinegar, a quarter cup of olive oil
and a pinch of salt. This was then beaten until it had thickened. It was then
tasted and a few adjustments made until it was just right.
A beetroot was then peeled and sliced on a mandolin at the
thinnest setting. The slices were placed in a bowl with water to just cover
them and a squeeze of lemon juice was added. This was left until it was time to
put the salad together.
![](http://3.bp.blogspot.com/-fKE0zraROcE/UDF7-3r6Y8I/AAAAAAAABwk/7UA9PG-fGlo/s200/NewVegetarianKitchen.jpg)
I’m not convinced about raw beetroot. It was not unpleasant.
It certainly went well with the goat’s cheese and the dressing had a nice tang
to it. However, the full rich sweetness of cooked beetroot was missing—and it
needed quite a bit of chewing.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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