Beetroot Salad With Fig & Smashed Raspberry Dressing
“I love roasting large bunches of beetroot and using this lovely base for salads. Roasted beetroot lasts about four days in the fridge and I really enjoy it paired with my smashed raspberry dressing. I eat it as is or topped with white goat’s cheese or Persian fetta. It’s also lovely served alongside pan-roasted salmon or medium-rare beef fillet.” – Teresa Cutter
800g whole fresh beetroot
100g baby spinach leaves or rocket
2 fresh ripe figs, halved
180g raspberries, smashed with a fork, plus a few extra for decoration
2 tbs pomegranate molasses
1 tbs cold-pressed olive oil
Freshly ground black pepper
Preheat the oven to 180°C. Cut off the leaves from the beetroot and wash them well with the skin still on. Wrap each beetroot in foil and place them on a baking tray. Roast for between 30 minutes (small) and 45 minutes (large) or until a skewer can easily be inserted through the core. Remove from the oven and allow to rest in the foil for about 1 hour.
Remove the foil and peel the beetroot skin off with your fingers. Cut into quarters if large or leave a few whole if small. Arrange the beets on a serving platter along with the spinach leaves. Top with the figs. Combine the raspberries, pomegranate, oil and pepper and mix well. Spoon the dressing over the salad and serve.
Citrus Salad & Orange Blossom Honey
“Citrus is rich in antioxidants that boost immune function and protect the body against disease. The vitamin C in citrus helps the synthesis of collagen that can break down as we age. Collagen is found in your skin, bones, tendons and ligaments and gives strength and structure. It’s vital for skin elasticity and firmness. Manuka honey works as an antibacterial in the fight against viruses and bacteria. Pistachios are high in potassium and magnesium, both minerals that help nourish the nervous system.” – Teresa Cutter
2 each of oranges, mandarins, and blood oranges, peeled, pith removed and sliced
1 pink grapefruit, peeled, pith removed and sliced
1 tbs manuka or raw honey
1/2 tsp vanilla bean paste or extract
30g pistachio nuts, chopped
Fresh herbs such mint, to garnish
Arrange the fruit on a serving plate, alternating colours to make it look beautiful. Combine the honey and vanilla then drizzle onto the citrus just before serving. Garnish with pistachio and herbs. Serve as is or with Greek-style natural yoghurt.