Recipe: Beetroot, carrot & apple salad
Beetroot, carrot & apple salad, with a lime, coconut & ginger dressing - from Sharpham cook Janet
This is a fresh and zesty salad that is the perfect accompaniment to many dishes, and the bright colours can only give you a lift.
It is always well received and great to take to supper parties or out on a picnic.
It is also lovely stuffed into a nori roll or wrap and great for a fresh and refreshing takeout meal.
With any leftovers, make some burgers and add it to that which will give them a lovely juicy texture and flavour.
- 2 medium beetroot
- 3-4 carrots
- 1 crisp apple
- 1-inch piece ginger
- 1-2 limes
- 1-2 tbsp olive oil
- 1 tbsp desiccated or grated coconut
- 1 small bunch coriander or parsley
Make the dressing first, by peeling the ginger and grating on a fine grater or zester.
Squeeze the lime: if very juicy then only one should be needed but often they are not so juicy so use two.
Mix with the olive oil, ginger and seasoning so there is a good balance of the citrus and oil, then leave to marinade whilst preparing the vegetables.
Put the oven on to medium and put the coconut on a baking dish and bake for 5 mins, giving a shake - then a little more if needed till lightly golden brown. Be careful as it cooks very quickly, so keep an eye out!
Peel the beetroot, apple and carrots and grate them into a bowl.
Wash and chop the coriander or parsley finely and then mix all together with the coconut, leaving a little of the coconut and coriander to sprinkle on top to serve.
Pictures by Sharpham Trust/John Allen Photography