Beetroot is one of my favourite ingredients and I owe this recipe to my grampy – who grew some very fine specimens of the root in his accomplished garden right in the Cotswolds. My mum and I always end up with the glut from his garden as no-one else in the family seems that enamoured. Now if we’re talking the pickled stuff I can see why it is disliked – after all, many of the poorly produced supermarket pickled beetroot has no texture and just tastes of vinegar. But the fresh stuff, now that is really special. It’s earthy, sweet, it has a wonderful texture and can be used in everything from soups and salads to cakes and juices. Thanks to my Riverford box I also had an extraordinary amount of carrots this week and so decided to pair the two together in a fresh and crunchy salad. So, here you go. It’s great as a side salad or in the lunchbox, as shown above. Enjoy, and let me know what you think.
Beetroot, seed and soy-seared pork salad
1 tbsp sunflower oil
2 handfuls of diced pork (or gammon)
1 tbsp honey
1 tbsp soy sauce
2 tbsp pickled ginger (shredded)
Juice of 1 lemon
1 tbsp creme fraiche
2 tsps tahini
Freshly ground black pepper
A handful of sunflower seeds
A handful of pumpkin seeds
1 Add the sunflower oil to a pan and sear your diced pork. When browned on all sides add the soy sauce and honey and fry until you have a sticky sweet glaze and the pork is cooked.
2 Grate the carrots and beetroot (I did mine in a food processor – it’s a messy job otherwise!) and add to a bowl. Pour over the lemon juice, shredded pickled ginger (grated fresh root ginger will work just as well if you can’t find the pickled sushi ginger) and combine.
3 In a separate bowl mix the creme fraiche, tahini and pepper. Pour the dressing over the grated veg and combine. Throw in the seeds and cooked pork and serve.