Beetroot, Radish & Red Onion Salad with Beetroot Dressing

This is quite the delicious side dish. I made it to accompany a stuffed chicken. I wanted something that fit within the flavours of Central and Eastern Europe. It was a great little dish in in its own right that would be great as a light lunch with some grilled chicken or fish.

INGREDIENTS:
2 medium beetroot
1 small red onion (thinly sliced)
1 small bunch radishes (cut into chunks)
4 cups rocket leaves
1 teaspoon caraway seeds (pounded into powder)
2 tablespoons sour cream
salt & pepper
4 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
1/2 lemon (juice of)

DIRECTIONS:
Preheat oven to 200ºC. Wrap each beetroot in kitchen foil and bake in the oven until soft (40-60 minutes, depending on size of beetroot) Leave to cool.

Peel the beetroots when cool then mash one on a plate with a fork. Add to a pestle & mortar then crush together with the caraway and a little salt & pepper. Mix in the sour cream, 1 tablespoon of extra virgin olive oil and the white wine vinegar and set aside.

Mix together the remaining extra virgin olive oil and the lemon juice and season with a little salt & pepper and set aside.

Arrange the salad by mixing the rocket, onion and radish. Dice the remaining beetroot and add to the salad. Pour in the oil & lemon dressing and toss gently. Add a few dollops of the beetroot dressing on top and serve immediately.

SERVING:
Like I said earlier,. a great side dish but also a pretty filling and satisfying main course.

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