One thing I love about Finnish supermarkets is that I often randomly stumble on a new ingredient they have decided to stock. Something I still find unusual coming from the UK, is that (at least in K supermarkets) apart from the basic goods, supermarkets can stock different products as and when they choose. So I was really pleased when I ventured further than my local shop and found these golden beetroot hidden amongst the vegetable section. For anyone who hasn’t tried a golden beetroot, they are sweeter and less earthy than their scarlet cousins and work really well roasted in the salad pictured above. I wanted to keep it super simple and make the beetroot the star of the show, so I only added some fresh apple, cucumber, toasted seeds and cashews and a light mustard dressing. Feel free to give it a try!
Golden Beetroot Salad – serves 2
70 g lamb’s lettuce (Vuonankaali)
2 large golden beetroots
1 red beetroot
oil for roasting
1/2 cucumber, deseeded and cut into half moons
1/2 apple (a crunchy tangy variety is best), cored and sliced thinly
a handful of mixed seeds and cashew nuts
2 tbsp olive oil
1 tsp lemon juice
1 tsp dijon mustard
salt and pepper
Cut the ends off the beetroot and slice into rounds roughly 8mm thick. (I don’t bother to peel the beetroot as I find the skin adds to the flavour, but you may want to give them a good wash if they are particularly dirty) Slice them in two into half moon shapes and place onto a baking tray. Sprinkle with oil to coat them and season well. Bake in the oven for 40 -45 mins until tender at 180/ 160 (fan) degrees. Set aside to cool
Meanwhile make the dressing, by whisking the oil, lemon juice and mustard and season well. If you prefer a sweeter dressing you can add a little sugar or honey, but the beetroot are fairly sweet once roasted, so I don’t think it needs it.
Now layer your salad with your leaves, cucumber, apple and beetroots and finally top with the seeds and nuts and sprinkle over as much as the dressing as you require.