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

If you favour some vegetables more than others, feel free to alter the proportions. The ginger gives it a spicy kick and the toasted sesame seeds add a nutty, earthy crunch.  Served with a favourite grain dish like this one, a spicy avocado green puree or hummus, it makes a perfectly balanced and complete meal.  Not to mention the wonderful cleansing and purifying qualities of beetroot and with the addition of ginger, helps the body rid itself of unwanted toxins and boosts the immune system.

The key to the success of this salad is the right size shavings. Don’t be tempted into using a hand grater as it will produce a sloppier mix which loses its appeal.  Use a mandolin if you have or the largest grate in the food processor or use a knife and cut very, very thin matchstick gratings.

Serves 4 

ingredients :

2 medium beetroot, washed & peeled

1 tart apple, washed, not peeled

1 Tblsp lemon juice

1 medium bulb fennel/3 stalks of celery

1 medium carrot, washed & peeled

cup sesame seeds

½ cup packed coriander leaves

for the dressing:

¼ cup freshly squeezed lemon juice

2 – 3 Tblsp minced/grated ginger

3 Tblsp olive oil

2 – 3 Tblsp liquid honey

¼ tsp rock salt

to make the salad:

Grate or finely chop the apple and stir in 1 Tbsp lemon juice to prevent the apple from browning and place in a medium salad bowl.  Using a mandolin grate all the vegetables, starting with the fennel and moving to the carrot. Place these in the salad bowl with the apple, then grate the beetroot and place into the bowl. Finely chop the coriander and add to the bowl. Don’t mix just yet.

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) and whisk the lemon juice, honey, salt, oil and ginger together.

When ready to serve, sprinkle over the sesame seeds and pour over the dressing. Gently lifting the grated vegetables to work the colours and distribute the dressing through the salad without over mixing.

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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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