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Thursday, 27 May 2010

Beetroot Salad with Mint Vinaigrette

This fresh Salad is a fabulous side to meaty dishes, especially next to beef or lamb meats. The colours of beets and carrots are gorgeous, warm and inviting. Once you dig in, you will be happy you did, as the earthy tones of beets and carrots are balanced very well with airy freshness of the mint leaves. Be prepared for showers of compliments with this salad, which is a winner every time :)

You Need
2 big beetroots, rinsed and scored all over with a fork
4 big carrots, peeled and chopped roughly
1 medium red onion sliced into thin wedges
cherry tomatoes

Cook the beets whole, wrapped in foil paper and roasted in a hot oven till tender. Remove from heat, and when cool enough to handle, peel and slice into wedges.

Steam the carrots until almost tender, remove and set aside.

Place all vegetables in a large bowl.

For Mint Vinaigrette
In a small bowl place equal parts of oil and lemon juice, add a little dash of white wine vinegar. Add salt, pepper and dried mint leaves and mix till well combined.

Pour vinaigrette over vegetables and toss to coat. Serve cold.

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