I love my mandolin! There are so many combinations of raw finely sliced and diced vegetables that make the most delicious salads and are great for the cooler months. You can use normal beets I like the colour of the different beetroot and golden and target beetroots colour doesn’t bleed. I love this served simply with a fried fish fillet.
Serves 4-6 as a side
Preparation time: 15 minutes
1 celeriac, finely juilened (preferably on a mandolin)
1 golden beet (medium to large) finely juilenned (preferably on a mandolin)
1 red or target beetroot (medium to large) finely juilenned (preferably on a mandolin)
2 fennell, finely juilened (preferably on a mandolin)
1 bunch spring onions, halved and finely sliced whole
Handful of mint sliced
1 handful of blanched whole almonds
1 small handful of pepita seeds
Small handful of mint finely chopped
2 tbspn mayonaise or substitute yoghurt
2 tspn dijon mustard
2 tbspn white wine vinegar
Juice of one lemon
3 pinches salt flakes
2 tspns caster sugar
Combine dressing ingrediants in a bowl and mix.
Heat medium sized frypan over medium heat. Add nuts and pepitas and cook over low heat until lightly brown. Remove and set aside.
Add salad ingrediants to bowl with dressing and mix, reserving mint and nuts. This step can be done up to a few hours in advance.
Just before serving top with mint and nuts.