Recipes and Images by Emma Galloway
My dad grows THE BEST beetroot. Every year without fail he produces huge, tender beetroot of different sizes and colours. I, on the other hand, can only seem to manage to get one specific variety to grow (golden beetroot for those wondering) and all others turn tough and woody, seemingly overnight. Recently Dad grew long cylindrical beetroot, the kind that are perfect for bottling/canning. They were so tender and sweet I couldn’t bare do anything else with them other than prepare and eat them raw. This salad is a nod to my 80s hippy childhood, where beetroot and carrot salads were a regular feature.
Serves 4–6
2 medium beetroot, peeled
2 small carrots, peeled
generous handful of coriander leaves and tender stems, roughly chopped
Toasted Seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
2 tbsp sesame seeds
1 tsp soy sauce (gluten-free if needed)
1 tsp olive oil
Pomegranate Dressing
1 tbsp honey or raw sugar
2 tbsp pomegranate molasses (available from Vetro)
2 tbsp balsamic dressing
2 tbsp lemon juice
¼ cup extra virgin olive oil
salt & pepper
Finely shred beetroot and carrot using a mandolin or grater and place into a bowl with the coriander. To make the toasted seeds, combine sunflower, pumpkin and sesame seeds in a small frying pan over medium heat and cook while stirring until lightly toasted. Add soy sauce and olive oil and stir for a further 20–30 seconds until the mixture is dry. Remove from heat and transfer seeds to a bowl.
To make dressing, combine honey/sugar and pomegranate molasses in a small bowl and whisk until smooth. Add balsamic and lemon juice and whisk to combine. Continue whisking as you drizzle in the olive oil to form a lovely, emulsified dressing. Season with salt and pepper to taste.
To serve, add toasted seeds to shredded beetroot/carrot mixture, stir through as much dressing as you like. Taste and adjust seasoning, then serve.
