raw beetroot, caraway, lemon balm and mint salad

This big bowl of raw beetroot salad flavoured with caraway, lemon balm and mint is a crunchy super food Summer salad. Beetroot is packed with powerful antioxidants and nutrients. This recipe is inspired by a big bunch of beetroot I needed to use up and some lemon balm I had found while out for a little foraging walk.  Caraway and mint are perfect flavour partners for beetroot - bringing out their earthy sweetness.  The lemon balm adds a fresh, citrus hit to this beetroot salad which also adds an interesting contrast to the earthy beetroot. 

Check out this link for more information about foraging for lemon balm. Remember to be careful when foraging and never pick or use anything unless you are 100% sure what it is.  Here are a few foraging rules to make yourself familiar with if you are going to find this herb in the wild. You can of course buy lemon balm from some supermarkets and may even be growing some in your garden if you are lucky.  

This raw beetroot salad is perfect for a Summer picnic or BBQ and would make a great accompaniment to roast or BBQ meat or fish.   I hope you enjoy and let me know how you get on with making this.   

raw beetroot, caraway, lemon balm and mint salad

recipe by:  chip butties and noodle soup 

preparation time:  10 minutes

ingredients:

1 bunch beetroot (about 4-5 beetroot)

3-4 sprigs lemon balm 

3-4 sprigs mint

glug of red wine vinegar

glug of olive oil

1 tsp chilli flakes

3 tsp caraway seeds

pinch sugar

salt and pepper

method:

1. gently roast the caraway seeds in a pan until they become fragrant then remove from heat.  
2. wash and peel your beetroot then grate.  Be careful as beetroot stains everything pink and gets everywhere - probably not a good idea to wear anything white while doing this! 
3. chop up the herbs then add these to the beetroot with your glugs of oil, roasted caraway seeds, chilli flakes, red wine vinegar, salt and pepper to taste and a pinch of sugar and mix well. Check for seasoning and adjust if necessary.  
4. let it stand for a minimum of 15 minutes before serving to allow the flavours to mingle.  

I have entered this recipe into July's cooking with herbs hosted by Karen at Lavender and Lovage

I am also entering this recipe onto: Four Seasons Food hosted by Delicieux and Chezfoti to go with their BBQ and BBQ sides theme.

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

I have also entered this recipe onto No Croutons Required hosted by Jacqueline at Tinned Tomatoes and Lisa from Lisa's Kitchen.  This month the topic is seasonal salads/soups.