Thursday, 11 June 2009

beetroot, carrot and pine nut salad


this was so good i am looking forward to eating it again. the addition of feta was an inspired one, as were the toasted pine nuts. they transformed a good salad into a great one.

make this, you won't regret it.

BEETROOT, CARROT AND PINE NUT SALAD
for me, it's all for me!

2 small to medium carrots, scrubbed and grated
2 small young beetroots, washed, scrubbed and grated
1tsp walnut oil
1tsp balsamic vinegar
1tsp chilli sauce - mine was the not sweet, vinegary kind from the turkish shop up the road - the best, in my opinion
1tbs chopped parsley
a handful of pine nuts, toasted
50g feta cheese, cubed (optional)

mix everything together in a bowl and leave to stand for a while (oooh i lasted about 4 minutes) and eat.

3 comments:

  1. that sounds absolutely deeeeelish

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  2. I made this for Jan last night and it was so yummy that he wrote down the recipe and took it home! I used sesame seeds instead of pine nuts which worked very nicely. And due to the vase amounts of chilli sauce that we slathered on it, we agreed that you could easily leave out the walnut oil and all its calories.

    Equally yummy was the pud which Jan brought round - I don't know if you'll approve because of the sugar content but - macerate a heap of strawbs in plenty of red wine, a spoonful of sugar and lemon juice. Leave it for an hour or so without chilling. Honestly, it's the most delicious thing ever.

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  3. i made it again last week as well. with some very nice semi-matured goats cheese. yum.
    fat is good - no need to leave the fat out. save the calories somewhere else. in fact, once you ditch the sugary stuff, you never have to count calories again despite being able to eat more than ever before. reckon jan should try it. and don't worry about cholesterol - it's all rubbish anyway.

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