This vibrant beetroot salad from Lucy Brazier and Hugh Fearnley-Whittingstall’s wonderful new book Christmas at River Cottage will make a delicious side dish this festive season
IMAGE: CHARLOTTE BLAND
This rooty, citrus salad is inspired by the Mexican dish nochebuena (meaning Christmas Eve). The authentic recipe is full of gorgeous exotic fruits which are definitely not a seasonal blessing in the UK, as well as jicama, which is quite like kohlrabi. I’ve changed some of the traditional ingredients but hopefully retained the essence of the dish. It is a delight alongside a ham and other cold meats, or heaped in a pile on your plate and eaten on its own.
Beetroot, Orange & Pumpkin Salad
Servings: 6
Ingredients
- A couple of handfuls of pumpkin seeds
- A dash of tamari
- 2 oranges
- 2 medium beetroot
- 1 kohlrabi
- 2 apples
- A few handfuls of winter salad leaves, such as chicory and radicchio, torn
- A small bunch of coriander or parsley, roughly chopped
- 2 tbsp cider or white wine vinegar
- A squeeze of lemon juice
- Sea salt and black pepper
Instructions
- Heat a frying pan over a medium heat, add the pumpkin seeds and dry-fry for a few minutes, shaking the pan constantly, until the seeds are golden and release their aroma. Remove from the heat, add a dash of tamari, stir and set aside.
- Peel the oranges, removing all the pith, and cut into slices. Place in a large bowl. Peel the raw beetroot and kohlrabi, cut into matchsticks and add to the bowl. Core and thinly slice the apples thinly and add these too. Add the salad leaves and chopped herbs and toss to combine.
- Trickle the vinegar over the salad, add a squeeze of lemon and season with salt and pepper to taste. Toss lightly. Just before serving, scatter over the toasted pumpkin seeds.
Recipes from Christmas at River Cottage by Lucy Brazier (Bloomsbury, £22) Photography © Charlotte Bland
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