This recipe first appeared in New Zealand Woman's Weekly.
Beetroot and apple salad
Nici Wickes' nourishing beetroot and apple salad recipe accompanies lamb wonderfully or makes a substantial meal for vegetarians. It's also gluten and dairy-free, so it's perfect for feeding all your guests
- 5 mins preparation
- 10 mins cooking
- Serves 6
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Ingredients
- splash of olive oil
- 1/2 cup pumpkin seeds
- pinch of salt
- 3 tablespoon olive oil
- juice from 1 orange and ½ lemon
- 3 - 4 beetroot, scrubbed and grated, to yield 2 cups
- 3 medium semi-sweet apples (Cox’s Orange Pippin or Granny Smith are good), quartered and thinly sliced
- small handful fresh coriander
Method
- 1Heat the oil in a pan to medium and toast the pumpkin seeds, keeping them moving, until puffed up slightly and coloured – about 5-7 minutes. Drain on a paper towel and sprinkle with salt.
- 2In a large bowl, whisk the olive oil with the citrus juices. Add the beetroot and apples, and three-quarters of the seeds. Toss well.
- 3Top with the remaining seeds and coriander, then serve.
Notes
- The difference between a flavourful salad and one that’s tasteless often comes down to how well it’s been tossed in the dressing. There’s no better kitchen gadget to toss salads with than your hands! Work quickly and gently, then a quick wash with cold water ought to be enough to rid them of beetroot stains. - This salad is packed with protein from the pumpkin seeds, as well as essential fatty acids and loads of vitamins and minerals.
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