The beet goes on
Beetroot is low in fat, rich in vitamins and minerals and packed with healthy antioxidants. And it’s versatile too – you can roast it, juice it or even eat it raw. This summery salad recipe, put together by Alan Murchison, executive chef at Michelin-starred L’Ortolan and a man who loves cycling, is a delicious and simple way to fuel your ride...
This light, healthy and nutritious salad is ideal as a lunchtime meal or a lighter dinner – or you can add extra vegetables if you need a bigger helping!
- 1 large raw beetroot, cut into thin strips or grated
- 100g raw celeriac, grated
- 3 granny smith apples, cut into strips
- Squeeze of fresh lemon
- 100ml beetroot juice
- 2tbsp runny honey
- 100ml extra virgin olive oil
- Handful of dried walnuts, toasted
- Make the dressing by mixing the beetroot juice, honey and olive oil.
- Mix together the raw beetroot and celeriac, season well and pour over the beetroot dressing, then allow to marinate for 15 minutes.
- Strain off the liquid and set aside both the liquid and vegetables. Correct the seasoning to taste.
- Mix the apple with the lemon juice.
- To serve, mix the apple with the celeriac and beetroot, spoon over a little of the salad dressing, sprinkle on the toasted walnuts and enjoy.
- Additional vegetables can be used – I’d suggest carrots, celery and finely sliced red cabbage.
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