Summer beetroot salad

Beetroot salad(1)
Friday was a warm and balmy day in London.  Storms were forecast for later in the evening.  John and I were out on Richmond Hill with our friend Rani sharing a bottle of wine and good vibrations.  We raised a glass for my sister who would have been 52 that day and talked of days gone by.  I have been friends with Rani for over 30 years now and can safely say she is my best friend. 

On our way to the Hill we stopped over at Waitrose to pick up a bottle of wine and some light food like houmous, bread and salad.  One of the salads we chose was beetroot salad with a dash of grated carrot – it was cold from the chiller and the irresistible colour of beetroot was too tempting to pass by.  We had made the right choice – it was delicious!  I told Rani I would definitely try and replicate it soon.  At first I thought I would need to use fresh beetroot, cook and dice it, but this morning I noticed I had an unopened pack of cooked beetroot in the little wicker basket on the table in the kitchen.   This had to be it.  Why not use pre-cooked beetroot?  Why did I think I needed to buy fresh beetroot – not that would have been any less delicious, perhaps more so, but how could I ignore this pack of beetroot in the basket – it was pleading not to be judged and I decided to give it a chance …. so this is how it came to be. 

I think I’ve managed to reproduce the flavours of the Waitrose salad and the pre-cooked beetroot didn’t let me down, in fact, it made it so quick and easy I am very grateful.   Do try, it takes minutes to prepare but you must restrain yourself and not guzzle it down before you chill it – cool chilled beetroot in a mild tangy dressing is worth waiting for!

Beetroot salad(2)

Ingredients

3 cooked beetroots (if using fresh beetroot, boil with the skin and then peel)
1 carrot, coarsely grated
Juice of 1 orange, about ½ cup
2 tablespoons lemon juice
2 tablespoons good virgin olive oil
1 teaspoon sugar
Pinch of sea salt

Method

  1. Dice the cooked beetroot into about ½ inch chunks
  2. Coarsely grate carrot and add to beetroot together with all the other ingredients
  3. Check for taste – you may wish to adjust the lemon:sugar ratio
  4. Chill before serving

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