We are so happy with the weather right now. This moment, this burst of green and life and colour, well, it’s just perfect.
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.
Preparation 20 minutes
Serves 4
ingredients
1 tart apple, not peeled
1 Tbsp lemon juice
2 medium beetroot, peeled
1 medium bulb of fennel
1 medium carrot, peeled
½ cup packed coriander leaves
⅓ cup sesame seeds
for the dressing
¼ cup freshly squeezed lemon juice
2 – 3 Tbsp ginger, finely grated
3 Tbsp olive oil
3 – 4 Tbsp liquid honey/agave
¼ tsp fine rock salt
preparation
1. 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.
2. Using a mandolin or the coarsest disc on the food processor, grate all the vegetables, starting with the fennel and moving to the carrot. Place in the bowl with the apple.
3. Grate the beetroot and finely chop the coriander, place into the bowl. Don’t mix just yet.
4. On medium heat, toast sesame seeds in a dry skillet until they start to pop. Set aside to cool.
5. Make the dressing, whisk together the lemon juice, ginger, oil, honey and salt together.
6. 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.
Goodness shared from Stacey
