I was very proud of my boyfriend Ollie when he built his own aquaponics system, I was even prouder on Monday morning when he harvested his first lot of produce from the garden section of the system – deliciously red, round and gigantic beetroots.
So naturally I wanted to pay homage to his dedication to sustainability by using the veg in dinner that night. Aquaponics systems cultivate fish for everyday consumption (we are currently waiting for our ten Silver Perch to grow big and strong), the waste of which is used to fertilise a garden bed above the system as the water constantly cycles. Such a simple technique which provides organic, sustainable and effortless fresh produce all year round.
And in comes Google – we worked together to find a recipe for Jamie Oliver’s Crunchy raw beetroot salad with feta and pear. I’ve always made the same beetroot salad by roasting it and combining with the old favourites; pumpkin, feta, baby spinach etc…so I really wanted to try something new.
This is a great salad and brings out the beautiful earthy sweetness in the humble beetroot – it’s delicious raw flavour is married perfectly with the sweetness of the pear and the saltiness of the feta. Although mine came out looking a little more like a dog’s breakfast, the flavour was bang on!
2 large beetroots (try different colours and varieties for a real colour sensation), scrubbed, peeled and cut into fine matchsticks
2 ripe pears, peeled, cored and cut into matchsticks
1 handful of mint, roughly torn
1 handful of sunflower seeds
Juice of 1 lemon
Freshly ground pepper
- Once beetroots and pears are prepped and cut, combine in a bowl with mint and sunflower seeds
- Plate up on a large salad bowl or plate, sprinkle over feta
- Dress lightly with lemon juice and olive oil, season to taste
- Serve. Enjoy!
Simple and effortless, a great side salad.