It has been a very long time since I last posted here. It is not very easy to maintain two blogs when one has a very busy work schedule. I have however missed this little corner here and the wonderful people that I have met through the English version of my blog.
I have a very dear friend who is an English speaker and reads no Portuguese at all, who has been a great incentive in me coming back to writing in this blog. I dedicate this post to her.My dear friend Paula. Here you are darling, finally got my act together. I am also using this post to go back to posting for the event Weekend Herb Blogging which is being held by Anna from Anna's Cool Finds.
I am a massive fan of beetroots. Really adore them. Did you know that beetroot is a great source of fibre? This recipe here came about because I had received quite a few beetroots in my weekly organic box and roasted all of them at once. This one recipe asks for raw beetroots but, eventhough I never had it with raw beetroots, it goes very well with roasted ones.
The beautiful pieces of pistachio, like little emeralds, add such beautiful colour to the dish together with the herbs. This is a winner of a salad. Fabulous on a winter day when there are quite a few gray days in this part of the world. The inspiration came from Moro East by Sam & Sam Clark.
500g raw and peeled beetroot, finely sliced - you can also use baked beetroots
small handful fo flat-leaf parsley
2 teaspoons lemon juice
2 tablespoons extra virgin olive oilFor the sauce:
100g shelled unsalted pistachios, finely chopped either by hand or using a food processor
2 tablespoons finely chopped fresh flat-leaf parsley
1 dessertspoon finely chopped fresh mint
1 dessertspoon caster sugar
7 tablespoons extra virgin olive oil
1/2 tablespoon finely grated lemon zest
4 tablespoons water
1/2 teaspoon orange blossom water ( optional)
Mix all the last 7 ingredients first and season with salt and pepper. Add the pistachio. Mix some more.Add the sauce once you are ready to serve the salad.