We are back to beetroot again – and home grown beetroot is simply the best. As soon as you begin to work with it, that earthy beetroot scent invades the kitchen. Raw beetroot, not often used, is not only good for us (lots of roughage), its texture and taste is perfect for salads. Crunchy! Plus beetroot salads add such a colourful element to the dinner table.
This is another Bittman Salad, adapted from his 101 Salads. We have a project to make them all, at least the vegetarian ones, as they are all very healthy and amazing salads. You can browse other ones we’ve made here.
This salad I have adapted quite a bit, adding ingredients from my garden.
Beetroot and Goat Cheese Salad with Greens
Grate some raw, peeled beetroot and mix with some rocket. Toss with a sherry vinegar and walnut oil vinaigrette and a little goat cheese or feta. Sprinkle with some sea salt and freshly ground black pepper.
I am very lucky to have a good vegetable patch and I like to make use of as much as I can. This time, for this salad, I used rocket with a range of other greens such as small beetroot leaves, purslane and young amaranth leaves. I added edible flowers – borage, radish flowers, lettuce flowers and coriander flowers.
recipe notes and alternatives
Use a soft, creamy feta instead of goat cheese.
Use your food processor to grate the beetroot if doing a lot. It saves splashes of crimson in the kitchen and stained hands and cutting board.