You can use cooked or raw beetroot in this salad. The last three ingredients give the salad a unique, delicate look and different textures.
Words: Nadene Hall
2 cups grated raw beetroot, or finely chopped cooked beetroot
1 tbsp olive oil
1 tbsp sesame oil
½ cup orange juice
½ tsp salt
freshly ground black pepper
1 red chilli, de-seeded and finely chopped
zest of one orange
3 tbsp roasted sesame seeds
3 tbsp finely chopped mint
Time: 10 minutes, plus one hour to chill
Combine all the ingredients and leave in the fridge for 1 hour.
Right before serving, sprinkle with orange zest, sesame seeds, and mint.