BEETROOT – a small word that elicits a huge response. Few people are in the neutral camp when it comes to this veggie. You have your loathers and your lovers and that’s pretty much it. I have nothing empirical to base this on, but I figure when we hear the word, most of us automatically think of bottled beetroot in vinegar. While I may have abhorred this as a child, I’ve come to appreciate this rather basic treatment of these purple beauties. But really, beetroot is about so much more. It’s deep earthy richness is quite unique and the perfect carrier for so many flavours.
Think blue cheese or goat’s cheese, think sour cream and chives, think mackerel or smoked salmon. They all work, but I think beetroot has a particular affinity for heady spices like cumin and coriander.
So that’s what I used in this beetroot salad, along with a gorgeous harissa blend I found in the Woolies spice isle. Warm spice, chilli bite and cooling mint. Perfect. Serve this carrot and beetroot salad as a side at your next braai or on its own with pita and tzatziki as a light vegetarian lunch.