toasted sesame

beetroot apple fennel & sesame salad with ginger lemon dressing

22nd April 2013


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

Feel free to alter the proportions if you favour some vegetables more than others. 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, which, with the addition of ginger and turmeric, helps the body rid itself of unwanted toxins and boost the immune system.

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

Preparation 20 minutes

Serves 4 


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

cup sesame seeds

for the dressing

¼ cup freshly squeezed lemon juice

2 – 3 Tbsp ginger, finely grated

2 Tbsp turmeric, finely grated

3 Tbsp olive oil

3 – 4 Tbsp liquid honey/agave

¼ tsp fine rock salt


1.  Grate or finely chop the apple, stir in 1 Tbsp lemon juice to prevent it 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, then place them in the bowl. Don’t mix just yet.

4. Toast the sesame seeds in a dry skillet on medium heat until they start to pop. Set aside to cool.

5.  Make the dressing: Whisk together the lemon juice, ginger, turmeric, oil, honey, and salt.

6.  When ready to serve, sprinkle the sesame seeds over the salad and pour the dressing over it. Gently lift the grated vegetables to work the colours and distribute the dressing throughout without over-mixing.


Goodness shared from Stacey

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