Beetroot Avocado & Bok Choy Salad

 

I gave this Beetroot, avocado and bok choy salad a go.  I think I could have assembled it more stylishly but the taste was ok.  I did have to pre-cook both the bok choy and the beetroot.

 

Next time I would probably use canned baby beets because the roasting took forever – and didn't taste any better to me.

 

To prepare the bok choy I just took the leaf part – keeping the stems to use in a stir fry.  I then wilted them in boiling water for less than a minute and then refreshed them in a bowl of cold water.  After draining them I spread them out on kitchen paper to dry.  (I think baby spinach would work well as well)

 

I roasted the beetroot wrapped in tinfoil with a little olive oil.

 

Once the beetroot was cooked and cool enough to handle I cubed it up – getting my hands stained in the process.  Note to self – wear disposable gloves next time.

 

I plated it up by putting a layer of bok choy then cubes of beetroot and avocado (also cubed and with some lemon juice)

 

A splash of extra virgin olive oil and some salt and pepper and it was good to go.

Beetroot & Goat's Cheese Salad

This is a quick no fuss salad – but you need to think carefully about the balance between the ingredients – I used too much of a really sharp feta and it overpowered everything.

Ingredients:

2 passionfruit

Goat's Cheese – less than 100g

Salt if needed

Dill

Cooked beetroot

Method:

Sieve the passionfruit pulp – on reflection I think it might have been better just to put it onto the salad whole – we eat it like that usually anyway.

Cut up the beetroot and put it on your plate – sprinkle it with the cheese – pour over the passionfruit and sprinkle dill fronds on the top.

That's it but as I said try to get a good balance between the beetroot and the cheese.

Need Some Inspiration? Try Beetroot!

Orange Beets

These are the beetroot features from Food on Friday: September  selected for your inspiration. 

The stunning dish at the top of this post is from The Midnight Baker – Orange Beets

Roasted Beet Bread, Feta, Turkey & Roasted Beet Sliders by Jo and Sue

Dark Chocolate Beet Brownies by Vegetarian & Cooking

And my own simple Honey Lemon Beetroot Salad

Food on Friday: September 17

It's the second Friday of the month so here is Food on Friday. 

As you can see, there are 3 new themes – Beetroot, Burgers, and Corn.  In addition you can add anything else you would like as part of the Pot Luck category.

I'll be pinning your creations to the relevant Pinboards – Beetroot, Burgers, and Corn – as well as popping the Pot Luck dishes onto whatever other Pinboards seem most relevant.

The link up will be open for the rest of the month and right up to when next month's Food on Friday begins.  You can link in something for each category all at once or over the course of the month – whatever suits.  There will be a reminder post each Friday and some features each Thursday in my Need Some Inspiration series.

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box.

It would be lovely to see you adding things throughout the month – maybe every Friday even – set yourself a reminder!

Russian Salad?

I have made this salad for several years and always called it a Russian salad for some reason.  It is quick and easy to make and best of all, delicious.

First you need to have cubes of cooked potato and beetroot to hand.  I boil my potatoes in cubes – quel horreur in many cooks' minds but I find it more convenient to cube the potatoes when they are raw – and they then cook in less than 10 minutes.  I put 2 or 3 whole cloves of garlic in with the potatoes when they are cooking.  I drain them when just tender and fish out the garlic cloves which I then smush up with the side of my knife.

I like to roast the beetroot – which takes a while – but canned beetroot also works just fine.

It doesn’t matter what size cubes the potato and beetroot are – the less time I have the bigger they get!

I put in some finely diced red onion – up to ½ an onion.  Do this as small as you can.

Mix everything together while the potatoes are still warm (it helps the flavour to develop).  Add mayo – quantity to your taste.  Sometimes I use half mayo and half crème fraiche or sour cream.  Add lashings of salt and pepper – again to taste.  But we are very fond of pepper.  I prefer white pepper but either is fine.

If you have it to hand, sprinkle a bit of chopped parsley or spring onion on top for colour.

Honey Lemon Beetroot Salad

 

The only problem with this Honey Lemon Beetroot Salad is not to be clumsy and spill it onto your tablecloth like somebody did!  I used canned beetroot but of course you could cook and pickle your own.

The beetroot just has a little finely diced red onion with it – just a couple of slices.

The dressing is made by whisking together:

Zest of half a lemon

Juice of half a lemon

A splash of honey cider vinegar

A spoonful of honey

A splash of Limoncello (optional)

Extra Virgin Olive Oil

Salt and pepper (I like using white pepper)

Pour the dressing over the beetroot and let it sit for a minimum of 2 hours.  If I had had fresh herbs on had I would have sprinkled some on the top for colour.