Beetroot Ginger Tropical Salad

Name: Beetroot Ginger Tropical Salad
Yield: Serves 8–10
Ingredients: 9 medium beetroots; salt and freshly ground black pepper to taste; 3 tbsp Indonesian soya sauce; 3 tbsp moskonfyt or honey; 3 tbsp moskonfyt or honey; 2 oranges, juice and grated zest; 2 lemons, juice and grated zest; 2 tbsp lime juice; 2 tsp fennel seeds; salt and freshly ground black pepper to taste; 1 large papaya or 2 breakfast papayas/1 pineapples/2 mangos; 1 large papaya or 2 breakfast papayas/1 pineapples/2 mangos; 1 large papaya or 2 breakfast papayas/1 pineapples/2 mangos; 1 large papaya or 2 breakfast papayas/1 pineapples/2 mangos; 6 spring onions, finely sliced on the diagonal; 40 g fresh mint, finely shredded or snipped; 6 cm finger of ginger, peeled and minced; ¼ cup olive oil

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Really Karen? Another beetroot salad? The thing is this: when a salad is so good, its colour contribution so significant, its friendship with other dishes so sweet and its clean healthfulness so apparent, how could you not!?

Ingredients

9 medium beetroots
1 large papaya or 2 breakfast papayas/1 <

Vegan
Gluten-free

Method

Boil the beetroots, skin-on, for 30–40 minutes or until just tender. When they are cool enough to handle, slip off the skins. Cut into 1½ cm cubes and place in a large mixing bowl.

Whisk together all the dressing ingredients in a jug or bowl and pour over the beetroot, tossing gently to coat.

Peel and seed the papayas (or peel and core the pineapples/mangoes) and cut them into c