BEETROOT & APPLE SALAD IN A TOASTED CUMIN & ORANGE DRESSING
SERVES 2 (OR 4 AS A SIDE) 500g beetroot, peeled, boiled, and cut into
21/2 mm rounds
2 apples, your favourite variety
1 small white onion, thinly sliced
2 tsp whole cumin seeds, lightly toasted in a dry pan PREP 30 MINS
1 orange, zest and juice 1 tbsp runny honey
75ml white wine vinegar 125ml sunflower oil salt and coarsely ground black pepper goat’s cheese or blue cheese (optional, to make this more of a meal)
ONE Place beetroot in a bowl. Quarter and core apples. You can choose to peel or not: some people love the apple skin, others really don’t like it. Slice apples into 2½ mm slices and add to beetroot, then add onion. Stir in cumin seeds, and zest and juice of orange.
TWO In a small bowl, combine honey and vinegar, then add sunflower oil. Pour this over beetroot mixture and combine well. Season with salt and pepper, to taste. It’s ready to eat! If you’re adding cheese, then crumble it on top of the salad, but don’t mix in or it will turn pink.