On the run up to my little girls birthday party (which was only a few weeks ago but feels like a lifetime) we had some beautiful golden beetroot in our VegBag. I’d never even heard of it before last year, but am thrilled each time it appears now and can’t get enough of it!
It’s very beetrooty on the surface but golden yellow in colour once peeled, very sweet and doesn’t get you nearly as messy when preparing it as the traditional stuff does. Since starting to use beetroot as a salad base last winter, I’ve become very partial to this dish and it was a great success as side for the chicken drumsticks and sausages at the party. I made a mountain as you can see in the photo and it was all gone within half an hour.
All you need to do is grate equal amounts of raw, peeled beetroot and raw, peeled carrot (I did about a kilo of each), then add a big sprinkling of mixed seeds and dress with extra virgin olive oil and balsamic vinegar to taste. Completely delicious for any occasion. And if you can’t get hold of the golden variety, red beets work just as well.
If you have a grating function on a kitchen gadget use it! I was grating by hand for months before having a brainwave and throwing everything into my Vitamix. Now this dish literally takes seconds to create.