Festive raw beetroot salad

Michael Craig

Christmas is usually a time for over-eating so I’ve kept things fresh with a raw beetroot salad — festive colours and a fresh burst of flavour will make a gorgeous cut-through to all the other food. It’s a relatively low-stress menu, but one that is delicious and impressive.

I love raw beetroot salads, but thanks go to Pam for the idea of adding pinenuts and coriander.

Ingredients

2 large	Beetroot, peeled and grated (Main)
2	Carrots, grated
1 Tbsp	Pomegranate molasses
1 Tbsp	Dijon mustard
2 Tbsp	Apple cider vinegar
½	Oranges, juiced
1 Tbsp	Olive oil
1 bunch	Fresh coriander
¼ cup	Pine nuts, dry toasted in a frying pan

Directions

1. Place grated beetroot and carrots in a large bowl.
2. Drizzle over the pomegranate molasses.
3. For the dressing, in a small jug combine the mustard, vinegar, orange juice and olive oil. Whisk together well with a fork.
4. Add the dressing to the beet mixture.
5. Add half of the coriander. Combine gently with your hands, ensuring the dressing is mixed through.
6. Sprinkle over the remaining coriander and the pinenuts. Serve immediately.

Note

If making this salad in advance, make the dressing in a small jug and keep the beetroot and carrots in the fridge. Combine and garnish when ready to serve.