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Summary: Preserved lemons give this salad a lovely Middle Eastern touch. They are very salty, though, and so are feta or halloumi, so don't salt the beetroots. If you don't have them, you can also use blanched lemon slices, in which case you might choose to salt the beetroots.
For a warm salad, do not allow the beetroots to cool completely, and maybe swap the feta for grilled halloumi. In this case, serve immediately, as halloumi gets hard if allowed to sit too long after grilling.
Serves 4 as a starter or 2 as a main dish (you can add some cooked quinoa to make it a more substantial meal).
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Summary: I’m not a big fan of beetroot. It’s just too earthy for me. But I know how healthy beetroot is. From previous experience, I know that ginger successfully offsets the grassy taste of green smoothies so I experimented by adding ginger to beetroot and the results were amazing. Now I can enjoy all the benefits of beetroot in this colourful, filling and spicy salad.
Please remember to allow enough time to roast the beetroot as it can take a while. Recipe serves 4 to 6 persons. Enjoy!
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Summary: Some things are best kept simple. I believe this beetroot juice is one of them. Simply juice fresh red, Cylindra or Chioggia beetroots with a touch of lemon, ginger and garlic to stop the juice being too 'earthy'.
Beetroot is rich in nitrates, which have a beneficial effect on blood pressure : they cause the muscle in the blood vessels to relax, lowering blood pressure.
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