Winter Beetroot Salads

I am in love.

My love is sweet as can be, tasty, versatile and knows how to make me feel better when winter is getting me down.

My love does have one fault though...

Purple stains.

Not that that is so much of a problem. Unless you want to go out after dinner and have to explain to people why your hands have strange purple stains all over them.

I cannot believe that up until about 2 years ago, my only real exposure to beetroot had been of the canned variety. Not that the tinned beetroot doesnt still have its place on the salad sandwich, but I didn't know how much better it could be.

My beetroot education started off with roasting it along with other tubers for roast dinners. It then grew to beetroot curries (is there anything more dramatic than a very purple curry?). Then I discovered salads, and I havent looked back. Until I also discovered that the leaves of the beetroot were also edible and tasted great in salads.



This one is simple. Roast baby beets covered in foil for about 20 minutes or until soft. Peel off skin with fingers (I suggest gloves at this point). Cut in half, and add to the leaves of the beetroot if they were in good condition (or else use other salad leaves such as rocket). Add sliced red onion, raosted walnuts and goats cheese or fetta. The salty cheese works very well with the sweet beetroot. Dress with a vinegar/ oil combo. I love macadamia oil and red wine vinegar at the moment.


Apologies for this terrible photo. I would never have attempted grated raw beetroot if it was not for my food processor. Basically, grate beetroot (sans skin) and then add to a bowl with olive oil, red wine vinegar, and the rind of an orange. Sit for 20 minutes for the flavours to develop. I then add chopped parsley, any type of roasted nut, salt and pepper and often a cheese of some sort too, though it doesnt really need any of these additions. Goes great with roast chook or fish and well, anything actually.

I have been treating myself to organic beetroots lately - I figure I can get two uses out of them (leaves and bulb) so really it is worth it to get the best looking stuff I can, right?


SO what do you guys out there use beetroot for? I have not been brave enough to try the soup version yet.

Couscous salad

Master Recipe for Couscous Salad

This recipe is a ‘master’ recipe which means I never make it the same way – use whatever vegies, cheeses or meats you have in the fridge, and any herbs you have too. It is great as a side dish to accompany meat such as lamb or chicken, or as a main meal if you jazz it up with say some grilled pumpkin. It takes about 10 minutes total to make and is very light on dirty dishes. I also sometimes add canned lentils for more legumes. You can make it more Italian with basil and boccocini, or Moroccan with cumin, coriander, turmeric, lemon and haloumi.

For two, with leftovers for lunch the next day. Makes enough for big meals.

1 cup couscous
1 cup boiling water
Red capsicum, diced
1 can chickpeas, drained and washed
Cucumber, diced
Celery, finely sliced
Carrot, diced
Tomato or cherry tomatoes, diced
Red onion, finely diced
Herbs such as parsley, basil, coriander or mint finely chopped
Cheese such as boccocini, haloumi (is great fried) or fetta
Olive oil
Balsamic Vinegar
Seasoning to taste

To prepare the couscous, bring 1 cup of water to the boil with some salt and if you like some seasonings such as cumin, coriander, turmeric, cinnamon or anything! Garlic is good too. Add the couscous, turn of the heat and leave for 5 minutes. Add some oil, turn the heat onto high and fluff with a fork for about 1 minute before removing from heat.

Combine all ingredients into a large bowl, mix and add olive oil and balsamic, and lemon if you are using haloumi.