Citrus Beet Salad

Nothing beats a summer salad like a beet salad! Add a splash of citrus coupled with an assortment of fresh herbs from the garden and there it is - a hearty salad perfectly suited to beat the heat on a hot summer day up on the ridge! Like most of our recipes, this is easy, fresh, and packed with hearty and soul satisfying nutrients. It can be served alone or atop a bed of rocket / greens of your choice!

Nothing beats a citrus beet salad to beat the heat on a hot summer day up on the ridge!

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Preparation Time	20 minutes (+ 1 hours to cool beets in fridge)
Cook Time	1 hour for beets
Total Prep Time	20 minutes (2 hours pre-prep for beets)
Servings	4 - 6 people

Ingredients

• 6 medium size fresh beets (boil until just cooked (not too soft) and cool in the fridge 1 hour)

• 1 medium red onion

• 1 clementine (chenza - Swahili for clementine)

• 2 tablespoons honey

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar (or substitute with lemon juice)

• Fresh herbs like thyme / basil to season and garnish

• Salt and pepper to taste

Steps

• Boil fresh beets for about an hour, drain, and cool in fridge, peel

• Slice beets into small wedges (after cooking, cooling and peeling) -place in large bowl

• Thinly slice onion (soak sliced onion in bowl of salt water then drain) place in large bowl with beets

• Peel clementine / chenza and pull apart wedges, slice wedges - place in large bowl with beets

• Mix together honey, olive oil, and balsamic vinegar (optional salt and pepper) in separate small bowl

• Pour this honey, olive oil, and balsamic vinegar dressing over the beets, onion, and chenza

• Toss all together well in large bowl, so beets are fully coated with dressing

• Mix in thyme and basil leafs to flavour

• Garnish with basil, thyme, and citrus fruit to serve

This unbeatable summer citrus beet salad can be served alone or atop a bed of rocket / arugula / greens of your choice!