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Beetroot and Raspberry Salad
Serves4
Cooking time
30m
Naturally sweet beets and a tangy raspberry vinaigrette make for a spectacular salad. Inspired by the vivid tones of summer, this perfectly pink and purple salad creates a wonderful combination of flavours and is totally delicious with just about anything. Recipe by: Justine Schofield, Everyday Gourmet
Ingredients
2large beetroot
2whole figs, cut into quarters or eighths
2large handfuls of baby spinach and/or beetroot leaves
1small French shallot, finely sliced
100gfeta
100gof fresh Driscoll's raspberries
1 tbspred wine vinegar
4 tbspextra virgin olive oil
salt and pepper
pinch of salt
small handful of pepitas
Method
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Preparation
Place the beetroot into a steamer basket over a large pot of water that comes halfway up. Steam for 40-45 or until tender (depending on their size). Remove and cool to room temperature before peeling off the skins and cutting into 6ths.
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Dressing
For the dressing, in a mortar and pestle crush the raspberries with a pinch of salt. Add the vinegar and stir and then slowly emulsify with the oil. Check seasoning.
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Serving
Sprinkle the sliced shallot over a large plate and place the baby spinach leaves and beetroot on top. Add the figs, pepitas and crumble over the feta. Spoon over two tablespoons of the dressing and toss everything together gently. Serve on individual plates with an extra drizzle of the dressing over the top.
