I served this beetroot salad with the gravadlax posted below and it was a winning combination but it’s too delicious to wait for the gravadlax you should make it next time you see a bunch of beetroot.
I’m only roughly going to give a recipe because there’s nothing to it really and I can not remember now exactly how much beetroot I had it’s something you can adjust to your taste.
Cook the beetroot, my favourite way that really enhances its flavour is cutting them in half, I peel mine first but I won’t be upset if you don’t. Drizzle something like balsamic vinegar over it or I have a similar vinegar made of figs, something dark and slightly sweetish. Cover tightly with foil and bake in a medium hot oven 180C/356F/gas 4 for 1 hr, it will depend on the size of your beets.
Chopped them up or sliced them and whilst warm pour the dressing over it.
Dressing is for you to taste and adjust but start with
2 tablespoons of vegetable oil
4 tablespoon of fresh orange juice
1/2 teaspoon of freshly root ginger
1/4 teaspoon of salt
and if you have any fresh herbs to hand add your favourite a tablespoon full.
Mix and taste the dressing.
Add more ginger if you want more tang or add the zest of the orange if you want a strong orange taste or you can make it spicier by adding lots of freshly grounded black pepper or even a teaspoon of mustard.
