Beetroot Salad
with Orange and Pomegranate
Ina Paarman
Long life salads are the ideal travel companions on a camping trip. By adding
the fresh orange and pomegranate just before serving you create a fresh deep
red salad that sparkles like a box of jewels. It makes sense to cook a couple of
bunches of beetroot at one time and make a fridge salad that you can use over a
few meals.
You will need:
12 medium beetroot
Ina Paarman’s Lemon & Black Pepper
Seasoning
2 x 300 ml Ina Paarman’s Classic
Balsamic Vinaigrette
Orange and pomegranate variation
1-2 oranges or mangoes, peeled and
cut into segments
½ cup pomegranate seeds, mulberries
or raspberries
Method
Cut the beetroot leaves off, leaving ± 2 cm of stems. Do not cut the root ends. Cover the
beetroot with warm tap water in a large saucepan. Cover with a lid and boil on medium heat for
± 45 minutes until tender. Time will depend on the size of the beetroot.
When soft (pierce with a fork or pointed knife to test) strain off the water and leave the beetroot
to cool. Pull off the skins.
Cut beetroot into small blocks and season to taste with Lemon & Black Pepper Seasoning.
Pack into clean jars. Shake up the Vinaigrette and pour both bottles over the beetroot.
Keep in the fridge and serve as needed.
Orange and pomegranate variation:
For the campers, remember whole oranges or mangoes and pomegranates travel very well.
Dish some beetroot in a bowl, top with orange segments and pomegranate seeds.
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