A good combination of flavours which makes for a refreshing salad. And in the aftermath the next day, keep in mind that no, you do not have bowel cancer. - The Big J
Probably my favourite thing about Summer is the salads. I can assure you that it is definitely not the relentlessly beating sunshine or humidity (my skin burns, peels and freckles whilst my hair just goes WHOOSH in to an unmanageable frizzy mess).
While it’s technically not Summer yet, when it’s hot and sticky enough to call for both the airconditioner and fan, Spring may as well be Summer in my opinion. I guess the main difference is up here it North Queensland, unlike the current weather that has the lawn dying and dust floating everywhere, in Summer it rains almost every single day. And not just a drizzle but an unrelenting downpour broken only by brief periods of stifling humidity. If I wasn’t leaving Mackay 3 weeks before the wet season is due to start, then I’d probably be beginning to fret about how I was going to get all of Rei Baby’s cloth nappies dry during Summer (the dryer is a big no no for modern cloth nappies and the undercover patio in our dodgy rental leaks like a sieve). But I digress.
Salad…. Nom nom nom.
Beetroot Salad has to be one of my very favourite salads. All through my pregnancy I was craving Beetroot Salad with goats cheese, which of course I couldn’t eat due to the cheese. So now we are currently going through about 6 fresh beetroot a week and I’m loving it! I’m still yet to perfect that chocolate beetroot cake though…
So here it is, (currently) my very favourite salad recipe.
- 75g baby spinach and rocket
- 2 small-medium whole beetroot
- 1 spring onion
- 35g danish feta
- 50g pecans
- 2tbs olive oil & extra for the beetroot
- 2tbs lemon juice
- 1tbs whole grain mustard
- 1tsp honey
- pinch of sea salt flakes
Preheat oven to 200ºc. Peel the beetroot and cut in to small cubes between 1/2 – 1 cm in size. Place the beetroot in to an oven proof dish and drizzle with olive oil and sea salt flakes. Bake for 30 minutes or until tender,
Finely chop the spring onion then build the salad directly on the plates by layering the spinach/rocket, beetroot, spring onion, pecans and finish with some crumbled feta. I then give a generous drizzle of the dressing over the salad.
If you prefer, feel free to toss everything together in a bowl before serving.
To make the dressing combine the olive oil, lemon juice, mustard and honey in a small bowl and stir vigorously to combine.
And of course, sometimes I sub goats cheese for feta but at the moment danish feta is the bomb!