Following on from my previous post, Something To Help You Beet The Competition, I thought it’d be a nice idea to team up with an old friend and former colleague of mine, BigSpud to bring you a delicious Beetroot themed recipe. As you’d expect, Gary knows a thing or two about potatoes, but his culinary prowess extends much further. Over to you Gary…
Beetroot is massively underrated. At a BBQ the jars come out, which taste of nothing but vinegar, masking the beetroot’s pungent sweetness. I’ve used it raw here to capture it’s crunch and juice. Married with an avocado dressing this is no poncey salad – it’s crisp and packed with flavours.
If you can, make this salad with a food processor with a grater attachment to make it quick and easy. You could grate by hand but it’ll take a while! You could also embellish it with a grilled chicken breast if you needed some protein, but I think this pretty substantial as salads go.
Beetroot salad with avocado dressing (serves 2):
- 3 beetroot
- 2 carrots
- 2 courgettes
- 1 ripe avocado
- 250ml half-fat creme fraiche
- 1 lemon
- Extra virgin olive oil
- Salt and pepper
- Handful of crushed salted peanuts, to serve (optional)
- To make the salad, peel the beetroot and carrot, and pass them both through the grater. Do the same for the courgette and tip out on to a serving platter.
- Halve and peel the avocado, discarding the stone. Add the avocado pieces to a mixing bowl, add a little salt and pepper and squeeze over the juice of ½ a lemon. Mash with a fork, stir in the creme fraiche and add a few splashes of oil to make a creamy dressing. Taste it and check if you need more lemon, salt or pepper. Pour the dressing over the salad and top with nuts.
So, there you have it – a delicious beetroot recipe filled with nitrates to help you run faster and longer!
Don’t forget to stop by BigSpud’s blog for a collection of mouthwatering delights, and a tip or two about potatoes of course!