Carrot & Beetroot Salad and Poato Salad
Feel free to print a copy of the recipe:
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June Saturday Tasters
The BaRI growers have been busy planting a wide range of vegetables that will soon be ready to harvest. Here are a couple of ideas in this month’s tasters for using some of that lovely fresh veg as it comes into season.
Carrot and Beetroot Salad
Ingredients
- 350g carrots, peeled and trimmed
- 350g raw beetroot, peeled & trimmed
- 2 shallots, peeled & finely chopped
- 2 tsp cumin seeds
- 2 tbs olive oil
- 1 tbs sherry or red wine vinegar
- Small bunch parsley, roughly chopped
Method
Peel & trim the carrots & beetroot, then coarsely grate both. Place the grated veg in a bowl and add the shallots.
Heat the cumin seeds in a small pan until they are hot & smell pungent. Remove from the heat and scatter over the veg.
Add the olive oil, vinegar & parsley, then toss well.
Leave for at least 15 minutes before serving to let the flavours develop.
This is so easy and so colourful & crunchy. You can always add toasted pumpkin or sesame seeds for even more crunch if you want. It’s a good idea to wear gloves when grating the beetroot as otherwise you will land up with very pink hands! This will keep in the fridge for a couple of days.
Potato Salad
Ingredients:
- 800g small new potatoes
- 3 shallots, finely chopped
- 1tbs capers (optional)
- 2 tbs cornichons, finely chopped (optional)
- 3tbs mayonnaise
- 3 tbs extra-virgin olive oil
- 1 tbs white wine vinegar
- Small handful parsley leaves, roughly chopped
Method
Boil the potatoes in salted water for 20 minutes until just cooked, drain, then cool.
Cut the potatoes into chunks, then put into a bowl with the shallots, capers and cornichons. Add enough mayo to bind.
Then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad.
Stir in the chopped parsley and serve.
The shallots can easily be replaced with salad onions. You can always add chopped hard boiled eggs for a bit of variety. This can be made the day before, chilled & then brought out before serving. It will keep in the fridge for a couple of days.
Feel free to print a copy of the recipe:
Print
Carrot & Beetroot Salad and Poato Salad
June Saturday Tasters
The BaRI growers have been busy planting a wide range of vegetables that will soon be ready to harvest. Here are a couple of ideas in this month’s tasters for using some of that lovely fresh veg as it comes into season.
Carrot and Beetroot Salad
Ingredients
- 350g carrots, peeled and trimmed
- 350g raw beetroot, peeled & trimmed
- 2 shallots, peeled & finely chopped
- 2 tsp cumin seeds
- 2 tbs olive oil
- 1 tbs sherry or red wine vinegar
- Small bunch parsley, roughly chopped
Method
Peel & trim the carrots & beetroot, then coarsely grate both. Place the grated veg in a bowl and add the shallots.
Heat the cumin seeds in a small pan until they are hot & smell pungent. Remove from the heat and scatter over the veg.
Add the olive oil, vinegar & parsley, then toss well.
Leave for at least 15 minutes before serving to let the flavours develop.
This is so easy and so colourful & crunchy. You can always add toasted pumpkin or sesame seeds for even more crunch if you want. It’s a good idea to wear gloves when grating the beetroot as otherwise you will land up with very pink hands! This will keep in the fridge for a couple of days.
Potato Salad
Ingredients:
- 800g small new potatoes
- 3 shallots, finely chopped
- 1tbs capers (optional)
- 2 tbs cornichons, finely chopped (optional)
- 3tbs mayonnaise
- 3 tbs extra-virgin olive oil
- 1 tbs white wine vinegar
- Small handful parsley leaves, roughly chopped
Method
Boil the potatoes in salted water for 20 minutes until just cooked, drain, then cool.
Cut the potatoes into chunks, then put into a bowl with the shallots, capers and cornichons. Add enough mayo to bind.
Then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad.
Stir in the chopped parsley and serve.
The shallots can easily be replaced with salad onions. You can always add chopped hard boiled eggs for a bit of variety. This can be made the day before, chilled & then brought out before serving. It will keep in the fridge for a couple of days.
