Friday, June 19, 2009

Red Salad: Radish, Beetroot and Kohlrabi

Total crunch fest! When I made this (weeks and weeks ago - I am not efficient about writing these up, which is a pity as when I eat them they are seasonal. Note to self: stop faffing), I had in mind something along the lines of the Carrot, Avocado and Cashew Salad, though here the contrasts are more about the flavours than textures. And it's so pretty! White, white and pink, and deep purpley-red. With little yellow flecks. What more could you want? Oh yes, as fork. Just don't try to eat it curled up in a chair, straight out of the pyrex casserole in which you mixed it, because you will drop it down your front. And on the pale green chair. And then on the floor when you stand up trying not to get more on the seat. Trust me. I know.

One very greedy (but so healthy!) portion, or perhaps more sensibly, two:
  • 5 radishes
  • 1/4 kohlrabi
  • 1 small-medium beetroot
  • Juice of 1/2 a lemon
  • Pinch of cumin seeds
  • 1/2 tsp yellow mustard seeds
  • 1 tbsp extra virgin olive oil

  • Dry fry the spices in a small frying pan then tip out on to a plate or sheet of kitchen roll to cool. Top and tail the radishes and chop in to quarters. Peel the kohlrabi and slice into short, thin batons. Peel the beetroot (wear gloves if you don't like having vibrant magenta hands) and dice or julienne. Put all the vegetables and spices in a bowl, add the lemon juice and oil and mix thoroughly. Gobble. It might improve of steeping, but I wouldn't know.


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