beetroot apple fennel & sesame salad with ginger lemon dressing

22nd April 2013

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We are so happy with the weather right now.  This moment, this burst of green and life and colour, well,  it’s just perfect.

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beetroot, apple, fennel & sesame salad with ginger lemon dressing

I had this salad at a wonderful inspiring detox weekend  I attended a few weeks back in Lisbon with ‘ My New Roots´ – Sarah Britton.  She made it with grated raw sweet potato.  My favourite way of making it is with beetroot.  The ginger gives it a spicy kick and the toasted sesame seeds add a nutty, earthy crunch.   Served with a favourite grain dish, a spicy avocado green puree or hummus, it makes a perfectly balanced and complete meal,  filled with dreamy goodness.  Not to mention the wonderful cleansing and purifying qualities of beetroot and with the addition of ginger, it helps the body rid itself of unwanted toxins and boosts the immune system.

Serves 4 – 6

ingredients :

2 medium beetroot, washed – if using organic leave the skin left on as the skin holds all the nutrients

1 tart apple, washed, not peeled

1 Tblsp lemon juice

½ bulb fennel/3 stalks of celery

1 medium carrot

cup sesame seeds

½ cup packed coriander leaves

for the dressing:

¼ cup freshly squeezed lemon juice

3 Tblsp minced/grated ginger

3 Tblsp olive oil

1 – 2 Tblsp liquid honey

¼ tsp rock salt

to make the salad:

Grate/finely chop the apple and stir in 1 Tbsp lemon juice to prevent the apple from browning.  Place in a large bowl.  You could use a box grater. I use my mandolin or when in a hurry my food processor with the thicker grater attachment.  Grate or very finely chop the beetroot, carrot and fennel, and place in a large bowl with the apple.

On a medium heat toast sesame seeds in a dry skillet until they start to pop, be careful not to over toast them as they can become bitter.  Set aside to cool.

to make the dressing:

Grate the ginger, I use my parmesan grater.

Whisk the lemon juice, honey, salt, oil and ginger together.

Toss all ingredients together and serve.  This salad tastes great if left to marinate.

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Goodness shared from Stacey

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2 comments

  • Anna Gatmon

    Just made your raw beetroot and fennel salad with ginger lemon dressing. It was delicious and so juicy. I also made a green salad with different leaves from our vegetable garden, including strips of kale. (the first crop from our newly planted garden). Both salads were delicious. Mia is visiting us for 3 weeks and we all enjoyed both salads very much. The goodness of freshly picked crop (we get the beetroot from a local farm). Love and thanks for the inspiration.

    • goodnessis

      Hey, It is way too late for me but here I am. I am glad you enjoyed the salad. Noa made her version of it today and finely sliced or julienned instead of grating..it was superb, very textural and so crunchy. Sending my love…stace

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