Bobby beetroot salads

Beetroot is not a particularly popular vegetable in England although this is changing. In Australia however, it’s a different story. I was amazed at how much beetroot figured on menus when I first moved to Oz and the recent memory of boiled beetroot in vacuum packs made me a little apprehensive. However, after exposure to the beautiful fresh version, I became a purple plant convert. It is a staple in any juice, makes a yummy dip and is a regular addition to winter salads. I’m a big fan of roasted beetroot in olive oil, salt and pepper but you can also boil or bake it. Beetroot greens are also highly nutritious and can be prepared in the same way as spinach.

Beetroot is a good source of folate, fibre and antioxidants and has been shown to reduce blood pressure due to its nitrate-rich properties (also found in green leafy vegetables). Throw together roasted beetroot and pumpkin with rocket leaves and goats feta for a delicious salad to accompany lamb. A lighter salad with beetroot, freshly chopped apple, onion and spinach is equally as good.

Beetroot and pumpkin salad

·       Beetroot, washed, topped, tailed and chopped into cubes

·       Pumpkin chopped into cubes

·       Pumpkin seeds

·       Wild rocket leaves

·       Goats feta

·       Thinly sliced onion

·       Olive oil

Dressing

·       Balsamic vinegar

·       Olive oil

·       Sea salt and pepper 

Roast the beetroot, pumpkin and pumpkin seeds in olive oil until cooked then throw together with rest of ingredients and toss in the dressing.

Beetroot and apple salad

·       Beetroot, washed, topped, tailed and chopped into cubes and roasted in olive oil

·       BOB’s apples washed and chopped into cubes

·       BOB small onion, thinly sliced

·       Baby spinach

Dressing

·       Lemon juice

·       Flaxseed oil

·       Sea salt