ORGANIC DONEGAL CANDY STRIPE BEETROOT SALAD – VEGAN

ORGANIC DONEGAL CANDY STRIPE BEETROOT SALAD – VEGAN

I’m back home in my beautiful Donegal this weekend and I made a long overdue trip to my favourite local market – Letterkenny Artisan Market.

As usual I stocked up on organic local veg from the Ballyholey Farm market stall. They furnished me with one of the prettiest vegetables – Chioggia beetroot. It’s the same shape and texture as normal beetroot, but, on the inside it has pink and white spirals…! So obviously this had to be on show for the wow factor.

beet-chioggia-alex_1

The first version of the salad recipe has the raw slices which have visual wow factor and perfect for summer picnics and BBQs, and if you scroll down I have a cooked version which is heartier and perfect all year round.

The Raw One

CANDY STRIPE BEETROOT SALAD

Serves: 2

Prep time: 10 min

Cook time: 25 min (for the quinoa)

CANDY STRIPE BEETROOT SALAD

 

You will need:

  • 1 large chioggia beetroot (or a couple of small ones)
  • 1 clove of garlic
  • 2 lemons
  • 1 can lentils
  • 3/4 tea-cup of quinoa
  • Handful flat leaf parsley
  • Handful of fresh chives
  • 1.5 tbsp maple syrup
  • 1/2 small onion
  • Apple cider vinegar
  • 6 Almonds
  • 1 tsp rapeseed oil
  • 1/2 veg stock cube or 1 tsp bouillon
  • Some baby rainbow chard leaves (or any delicate leaves of your choice)

CANDY STRIPE BEETROOT SALAD candy stripe beetroot salad candy stripe beetroot salad candy stripe beetroot salad candy stripe beetroot salad candy stripe beetroot salad

candy stripe beetroot salad

 

Method:

  1. Cook the quinoa according to pack instructions. I did nearly a cup of quinoa to 2 cups of water. And I broke a half a veg stock into the water to flavour the quinoa. You could use bouillon either. (When I say cup I use a smallish tea-cup – the low ones you get at functions…)
  2. Wash and peel the beetroot, then finely slice it into very thin slices using a good knife or a mandolin (better)
  3. Crush one garlic clove and mix into the juice of one lemon and 1 tsp of oil.
  4. Pour this marinade over the beetroot slices (best to do this on a dinner plate) and leave until the end.
  5. Meanwhile, finely dice the half onion and sauté it with some apple cider vinegar and water until softened a slightly browned. Leave to one side.
  6. The quinoa should be ready now so drain it and add to a large bowl.
  7. Drain and rinse the lentils and add to the bowl.
  8. Finely chop the herbs and add to the bowl with the lentils and quinoa.
  9. Add the onion too.
  10. Mix 1.5 tbsp of maple syrup into the juice of 1 lemon and a few shakes of black pepper. Add the to the quinoa mix and stir through.
  11. Crush the almonds.
  12. Plate up the quinoa mix on your plate, arrange the beetroot slices around whatever way you like, and scatter around your baby chard leaves for extra colour.
  13. Finish with a sprinkling of crushed almonds.IMG_1240


The Roasted One

Serves: 2

Prep time: 10 min

Cook time: 30 min (for the quinoa&beetroot)candy stripe beetroot salad

 

candy stripe beetroot salad

 

You will need:

  • 1 large chioggia beetroot (or a couple of small ones)
  • 1 clove of garlic
  • 2 lemons
  • 1 can lentils
  • 3/4 tea-cup of quinoa
  • Handful flat leaf parsley
  • Handful of fresh chives
  • 1.5 tbsp maple syrup
  • 1/2 small onion
  • Apple cider vinegar
  • 6 Almonds
  • 1 tsp rapeseed oil
  • 1/2 veg stock cube or 1 tsp bouillon
  • Some baby rainbow chard leaves (or any delicate leaves of your choice)
  • 1 tsp coriander spice

candy stripe beetroot salad candy stripe beetroot salad candy stripe beetroot salad candy stripe beetroot salad candy stripe beetroot salad candy stripe beetroot salad

 

Method:

  1. Wash and peel the beetroot (or just cut off any stringy bits).
  2. Chop the beetroot into quarters or into cubes.
  3. Finely chop a clove of garlic.
  4. Toss the beetroot in 1 tsp of coriander spice and the juice of one lemon. Add to a baking tray on to a non-stick mat with the diced garlic.
  5. Put into a hot oven (20o degrees celsius approx) to roast.
  6. Arrange the lentils, herbs, onion and quinoa the same way as the recipe above.
  7. After 10 minutes of being in the oven add 1 tsp of soya butter to the beetroot and put back in the oven for another 15 minutes or until soft and charred looking (see related pic).
  8. Add the quinoa mix to a bowl and top with beetroot, crushed almonds and baby chard leaves (or other).
  9. Enjoy! 🙂

beet-chioggia-alex_1

Let me know what you thought of this post!