Raw beetroot and asparagus salad

Michael Craig

If I'm heading to a barbecue and am asked to take something, I always opt for easy, quick and low-maintenance when preparing them. Raw beetroot is on high rotate at present and the fennel in my garden is out of control, so I've made the most of it here. This makes a great base for a summer dinner at home - just add your favourite protein and enjoy.

Salad

2 medium	Beetroot, peeled (Main)
1 bunch	Asparagus, tough ends snapped off (Main)
1 large bunch	Fresh mint, finely chopped
½ cup	Walnut pieces, or chopped walnuts
50 g	Blue cheese, crumbled

Dressing

3 Tbsp	Pomegranate molasses
2 Tbsp	Balsamic vinegar
1 squeeze	Lemon juice
1 pinch	Sea salt

Directions

1. Mix all the dressing ingredients together and set aside. You can also buy pomegranate balsamic reduction, I used Divinity brand from Matakana.
2. Grate the beetroot using a food processor grating disc or a manual grater. Set aside in a bowl.
3. Slice the asparagus into fine slices on a diagonal using the slicing disc, a mandolin, or a knife and a steady hand. Add to the beetroot.
4. Add the mint, walnuts and blue cheese. Drizzle over the dressing and gently toss to combine.

More salad recipes from Delaney

• Coriander and sesame slaw
• Raw fennel and broccoli salad