I don’t use dill often, so when I got it in my veggie box it was a challenge to come up with a dish other than fish or turkey loaf to use it in. I have a vague memory of having eaten a delicious beet and dill salad in the past. I’m not sure how similar this recipe is, but it’s certainly tasty.
- 1 beetroot, peeled and quartered
- 1 avocado, sliced
- 2 handfuls salad greens (if you have the beet leaves you can use these)
- Small handful sprouts
- Small handful dill, roughly torn
- 1/4 cup pepitas
- 2 teaspoons oil
- Sea salt and cracked pepper
For the dressing
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijion mustard
Preheat the oven to 200C (400F).
Place the beetroot in foil. Drizzle it with the oil, sprinkle with sea salt and cracked pepper and wrap the foil in to a little parcel so that it will contain the juice.
Place the beetroot in the oven to cook for 30-40 minutes (depending on its size). Once it’s cooked there should be no resistance on the inside when poked with a skewer.
Place the salad ingredients in to a bowl.
Mix the dressing ingredients in a small jar until evenly combined. If its cold the honey might not mix well – in this case place the jar in some hot water and the honey liquidifies.
Drizzle the dressing over the salad and enjoy!
|Servings||2 small serves|
|Prep time||5 minutes|
|Cooking time||30 minutes|