Beetroot is one of my favourite foods, preferably raw. I love that gorgeous magenta colour, even though it gets everywhere and just ruined yet another one of my white tops! It looks veritably brimming with vitamins and antioxidants – which it is. This salad is just so fresh tasting and delicious, always a winner with lunch guests.
Slicing the beetroot super thin is key with this dish. I picked up a super cheap mandolin at the supermarket. Some graters may have a side that works for slicing but a mandolin is better. A knife works if in a crunch, like I did for my first makeshift version pictured below. Although you can see by a few wafer looking slices that it’s not the greatest for presentation!
Slice the beetroot and put in a bowl with a couple of slugs of olive oil, a couple of pinches of himalayan pink salt and the juice of 1/2 – 1 lime, depending on how much juice comes out. Let that marinade away for at least 20-30 minutes while you prepare the rest of your meal.
The pistachio, rocket and mint pesto can me made ahead of time. It’s great to have it on hand in the fridge to whip this salad up. You can find the recipe which I posted previously here.
Wash and shake out your rocket leaves and arrange them on a plate fanning outwards. Top with the marinated beetroot, ensuring you get a bit of the olive oil/lime dressing in there too and then spoon on the pesto. I used two spoons to shape the pesto into quenelles. Garnish with a sprig of mint.