Summer has hit and it’s HOT here in Sydney. So I’m sharing one of my favourite recipes from my latest book I Quit Sugar: Simplicious: the Beet That Popstick Salad. Yep, a salad with popsicles. (Note, one of the Big Food companies – let’s call them Nestle – has the trademark to”popsicles” and sues everyone and their pet duck if they use it in a recipe title. Not kidding.) A great Christmas lunch stopper bound to impress family and friends. You’re welcome.
I should also point out, I designed this salad to use the whole beetroot – leaves, root and the juice from the water that the beets are cooked in.
Beet That Popstick Salad
- 3 red beetroots, trimmed, peeled and chopped into 2 cm chunks
- 3/4 cup frozen raspberries
- 2 tablespoons lemon juice
- 2 yellow or other coloured beetroots (if you can’t find any, use 2 large carrots)
- 3 handfuls of baby beetroot leaves or rocket leaves
- 1/4 cup walnuts (preferably activated), roughly chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- pinch of sea salt
Place the red beetroot in a saucepan with enough water to cover. Bring to the boil (with a lid on) and cook for 20 minutes or until cooked through, but not mushy. Strain, reserving the precious bright-red beet water. Place