Asian Beetroot Salad

 

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A fresh, crunchy salad is a beautiful thing alone or alongside many dishes. They add texture, flavour and a colourful variety of vitamins to any plate. I love this kind of salad alongside golden baked tofu or a veggie burger, but I most love this one as a zingy contrast to a stir fry or noodle dish.

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It’s got all the desirable pairings of sweet and sour, crunchy and soft, sweet and savoury and when paired with a hot dish, hot and cold and a perfect hint of spice to top it all off.

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I used the super convenient ginger and fire roasted chillies in vinegar from Very Lazy. No tedious ginger peeling and chopping and no stinging eyes! Of course you can use fresh versions though and simply sub apple cider or wine vinegar for the jarred vinegar.

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These jars from Very Lazy are a fab addition to the fridge for those times when you simply can’t face getting the knife out. Nigella says in one of her express episodes how of course it’s not hard to chop an onion, but sometimes it feels like work that one just cannot face. I couldn’t agree more.

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They are more expensive than the raw ingredient and that’s why I don’t use them all the time, but you pay for the sometimes necessary convenience and the best bit is that they contain only two ingredients – the main ingredient and white wine vinegar.

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This, I suppose is a bit like a pickle salad with the high amount of acid and the longer left would develop more of that quick pickle flavour from the sweet orange and acidic vinegars.

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Ingredients: Serves 4 as a side dish

  • 6 small-medium beetroot
  • 1/2 cucumber
  • 1 orange
  • 1 tsp ginger in vinegar (plus 1 tsp of the vinegar)
  • 1 tsp chillies in vinegar (plus 1 tsp of the vinegar)
  • 1 tsp toasted sesame oil
  • 1 tsp soy sauce (or liquid aminos or tamari for gluten free)
  • pinch of freshly ground black pepper

Method:

  1. Boil, steam or bake (in foil at 200’c/400’f) the beetroot unpeeled until fork tender. Leave until cool enough to handle and then rub off the skins. Chop into large dice.
  2. Quarter the cucumber lengthways and then cut 1cm thick.
  3. Make the dressing, juice the orange and then add the finely chopped ginger and chillies and remaining ingredients and whisk together. Taste and add more soy sauce, sesame oil or chilli for desired salty, nutty, spicy level.
  4. Toss the dressing with the vegetables and leave to marinate for the best flavour. Serve at room temperature.

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Nutritional Benefits

  • No saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in manganese
  • High in potassium
  • Very high in vitamin C

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6 Responses to Asian Beetroot Salad

  1. Amber Danette says:

    Looks delicious,making my mouth water

  2. I love salads like this, Poppy! You’re right, they go so well with sandwiches. (And I’m chuckling over the name “Very Lazy!” Cute!)

  3. Sophie33 says:

    I made this lovelybtasty recipe & really loved it!

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