Moroccan Beetroot Salad

Still on a middle-eastern kick… I made this beetroot salad. I thought it was quite nice, but ate it again the next day, added some crumbled feta cheese and found it much improved…

250g (2 – 3) beetroot

1 small red onion – grated

2 tbsp chopped fresh coriander

2 tbsp chopped fresh mint

1/4 cup evoo

1/4 cup walnut oil

2 tbsp lemon juice

1/2 cup lightly roasted walnuts

2 tbsp rosewater

 

Steam or boil beetroot until tender (this can take about an hour)

Rub skin gently to peel, then cut into small dice

Place in a large bowl and add onion and fresh herbs

In a separate bowl combine the oils and lemon juice. Season

Toss beetroot and walnuts in dressing

Sprinkle with rosewater just before serving

 

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>Can you believe it?

>Apparently there are people in this world who don’t like coriander (cilantro)!  If that’s you, you’d best leave now – there’s quite a lot of coriander coming up…
 We had our annual family reunion a little while ago. I had been unwell for a couple of months and had lost a lot of weight. Though I felt like a piece of chewed string – I thought I was also looking a bit skinny…. a cousin sent me a photo today…sigh… I need another bout of galloping gutrot, because there is more weight to lose… please… So, salad

Guacamole Salad (What’s not to love?)

Avocado – peeled, stone removed, finely sliced
Tomatoes – sliced and seasoned with salt and freshly ground black pepper (my Great-Aunty Syb would always sprinkle tomatoes with a tiny bit of sugar – nobody ever guessed why her tomato sandwiches were so good – I do it too)
Red capsicum – finely sliced
Cucumber – finely sliced
Red onion – finely sliced
long red chilli – seeds discarded, sliced longways – as finely as possible
Coriander leaves




Build the salad, starting with avocado on the bottom, then top with tomato, capsicum etc – sprinkle coriander leaves as you go

Dressing
1 tsp caster sugar
1 tbsp fresh lime juice
1 tbsp fresh orange juice
60 ml (1/4 cup) extra virgin olive oil
1/2 tsp ground cumin
dash of Tabasco
freshly ground black pepper
Shake it all together to dissolve sugar – add more lime juice if necessary.
Spoon the dressing generously over the salad. Feel virtuous as you eat well 🙂

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>Vietnamese Coleslaw

>

A few years ago we visited Vietnam, then a couple of years later we went back. To say we loved it is something of an understatement. Vietnam is a delight. The people are just lovely and the food  – WOW! Fresh, light and delicious. This coleslaw is a poor attempt at an imitation.

1 cup rice wine vinegar
1 tsp salt
1 tsp pepper
6 tbsp sugar
Mix the dressing ingredients together and pour on top of 2 finely sliced onions. Leave to rest for 30 minutes.
Finely shred about 500g cabbage and grate 2 carrots.
Mix cabbage, carrots, onions and dressing together.
This coleslaw is best made a day ahead.
Serve piled into a bowl, topped with plenty of shredded mint (regular and vietnamese), chopped roasted peanuts and finely chopped red chilli.

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