Beetroot, lime and coriander salad

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Beetroot, lime and coriander salad

Sweet and earthy beetroot salad with zingy and aromatic flavours. Simply yummy, adding a richness to any meal or delicious on its own.

SERVES: 6 PREP TIME: 30 mins

Ingredients

  • ¾ cup pumpkin seeds
  • 5 beetroot bulbs, washed
  • 2 limes, zest of 1 and juice of 2
  • 1 fresh garlic clove, peeled and crushed finely
  • Freshly ground pepper, to taste
  • ¼ cup olive oil
  • 1 cup fresh coriander, loosely chopped

Method

  1. Preheat oven to 180˚C. Place the pumpkin seeds on a roasting tray and roast until golden for 8-10 mins, move them around the tray a couple of times during this time.
  2. Grate the beetroot (gloves are a good option!) and place into a mixing bowl.
  3. Add the lime zest, lime juice and the garlic and stir into the beetroot.
  4. Add the freshly ground pepper and olive oil and mix thoroughly.
  5. Just before serving add the toasted pumpkin seeds and fresh coriander and toss through… serve and enjoy.

Inspirations and top tips

  • Make double because you will want it the next day and the next… simply store after method number 4 and add the pumpkin seeds and fresh coriander before serving
  • Beautiful in a pitta or wrap, all on its own or with your favourite protein
  • A brilliant recipe to take along to a sharing meal

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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    By Natalie Hawthorne

    Passionate cook and photographer