Beetroot, lime and coriander salad
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Beetroot, lime and coriander salad
Sweet and earthy beetroot salad with zingy and aromatic flavours. Simply yummy, adding a richness to any meal or delicious on its own.
SERVES:
6
PREP TIME:
30 mins
Ingredients
- ¾ cup pumpkin seeds
- 5 beetroot bulbs, washed
- 2 limes, zest of 1 and juice of 2
- 1 fresh garlic clove, peeled and crushed finely
- Freshly ground pepper, to taste
- ¼ cup olive oil
- 1 cup fresh coriander, loosely chopped
Method
- Preheat oven to 180˚C. Place the pumpkin seeds on a roasting tray and roast until golden for 8-10 mins, move them around the tray a couple of times during this time.
- Grate the beetroot (gloves are a good option!) and place into a mixing bowl.
- Add the lime zest, lime juice and the garlic and stir into the beetroot.
- Add the freshly ground pepper and olive oil and mix thoroughly.
- Just before serving add the toasted pumpkin seeds and fresh coriander and toss through… serve and enjoy.
Inspirations and top tips
- Make double because you will want it the next day and the next… simply store after method number 4 and add the pumpkin seeds and fresh coriander before serving
- Beautiful in a pitta or wrap, all on its own or with your favourite protein
- A brilliant recipe to take along to a sharing meal
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free | Vegetarian
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