SALADS

Beetroot and Apple Salad in a Toasted Cumin and Orange Dressing

Beetroot is very popular in Australia. We use it in everything, from dips to salads and burgers. We love its sweet, earthy taste. It seemed to have lost popularity in Holland, but we notice that it’s definitely a hit in our shop all year around. It’s great in the summer, but makes a good winter salad, too. Add a soft goat’s cheese or a blue cheese to make this salad more of a main meal.

Ingredients

500 g (1 lb 2 oz) beetroot (beets), peeled, boiled, and cut into 2.5 mm (¹/₈ inch) rounds

2 apples, your favourite variety

1 small white onion, thinly sliced

2 teaspoons whole cumin seeds, lightly toasted in a dry pan

1 orange, zest and juice

1 tablespoon honey, the runny sort

75 ml (2 ½ fl oz) white wine vinegar

125 ml (4 fl oz) sunflower oil

salt and coarsely ground black pepper

Method

Place the beetroot in a bowl. Quarter and core the apples. You can choose to peel or not: some people love the apple skin, others really don’t like it. Slice the apples into 2.5 mm (¹/₈ inch) slices and add to the beetroot, then add the onion. Stir in the cumin seeds and the zest and juice of the orange.

In a small bowl, combine the honey and vinegar, then add the sunflower oil. Pour this over the beetroot mixture and combine well. Season with salt and pepper, to taste. It’s ready to eat! If you’re adding cheese, then crumble it on top of the salad, but don’t mix in or it will turn pink.