Ingredients

The following ingredients have 4 Servings
  • 2 medium-sized raw beetroots with stems and leaves attached (approx 500g)
  • 1 apple
  • 2 spring onions (scallions) (chopped)
  • 1 handful blackberries or raspberries (fresh or thawed)
  • 1/2 cup (75g) unsalted walnuts
  • 3 tablespoons fresh lemon juice
  • 1 ½ tablespoons tahini
  • 3 teaspoons extra virgin olive oil
  • 1 clove of garlic (minced)
  • ¼ teaspoon sea salt
  • Pinch of freshly ground black pepper

Instruction

  • Cut the beetroots away from the stems and wash the roots, stems and leaves well. Cut off any long root tails, then without peeling, grate the beetroot into a large bowl.
  • Wash and grate the unpeeled apple into the bowl. Slice the purple beet stems, chop the green beet leaves and them, along with the spring onions, to the bowl. Toss gently and set aside.
  • In a frying pan, dry toast the walnuts over a medium heat for 2-3 minutes until fragrant but not dark. Set aside.
  • To make the dressing, mix all ingredients in a blender or shake in a jar until well combined.
  • To serve, pile the salad on plates, top with the blackberries or raspberries and toasted walnuts, then drizzle with the dressing.