BROCCOLI BEETROOT & ORANGE SALAD, Vegan

Definitely not rabbit food - salads combining cooked and raw vegetables ...

Broccoli, Beetroot, Cashew and Orange Salad 
'A dazzling vegan dish that completely satisfies' Flexitarian taster 

photo 11/7/18

67 loves cooked vegetables in a salad; they provide important texture contrast and bulk out the usual leafy ingredients.  No one can accuse 67's vegan mix of Broccoli, Beetroot, Cashews and Orange of being 'rabbit food'  -- it does a great job of satisfying hunger.  

The salad focuses on lightly cooked broccoli - both heads and stems - with beetroot but a handful of toasted cashews provides great crunch.  Orange vinaigette studded with tiny bits of orange segments lift the entire dish to another level.  

Serve on a bed of washed soft English Bibbs lettuce for more colour & texture. 

The salad is a side dish, not a main; it goes particularly well with (un)fried chicken.

Cost: £2.50
Feeds: 4-6 as a side

Ingreds:
    medium head of Broccoli, about 200gm/7oz trees & stem  
    2 large cooked beetroot, peeled (packed in vinaigrette is fine if rinsed)
    generous handful cashew or other nuts
  
    Ultra-Orange Vinaigrette
        3-4 tbsp good olive oil
        1 tbsp white wine vinegar
        good pinch salt and 1/8 tsp pepper, pref. coarsely ground
        1 rounded tsp Dijon mustard
        1-2 tbsp orange juice
        flesh of 3-4 segments orange, finely shredded

Method:

1. Remove large stalk from head of broccoli; peel off the thick skin, cut into 1/4in/1cm slices
2. Break head into medium sized florets
3. If broccoli is not organic, soak in 9 parts water, 1 part vinegar 20 mins; rinse and drain
4. Halve beetroot across the equator; cut into 1/4in/1cm slices in a similar size to the florets.  Cover & set aside.
5. Just before the end of t\he broccoli soaking period, bring a large pan of water to the boil
6. Add broccoli; wait until the water comes to the boil again; turn down heat to medium; leave 3 minutes or until al dente (with resistance in the middle).  If this salad is for kids or the ill/infirm, you can cook the broccoli a couple of minutes longer
7. Prepare a large container of cold water, adding ice at the end  
8. Using a spider* or slotted spoon, lift the broccoli from the boiling water and add immediately to the iced water.  Allow to cool.
9. Place dressing ingredients in a jar with a tight fitting lid; shake.
10. The broccoli, beetroot & dressing can be refrigerated overnight. 
11. When ready to serve, allow broccoli & beetroot to come to room temperature.  Dry off broccoli with paper towels; drain any beetroot juice. Mix in a serving bowl.
12. Toast cashews, either in a dry frying pan over med heat for 5min or until lightly browned OR in a med oven 5min.  Watch like a hawk; they burn easily.  Scoop onto greaseproof paper to cool. 
13. Shake dressing until ingredients are re-blended; pour enough dressing to moisten not overwhelm the broccoli beetroot; serve the rest on the side
14. Scatter cashew nuts over

Comments:

'Amazing side dish; simple but dazzlingly tasty.  Love the texture contrast.' Retired writer

Tips: 
Tenderstem broccoli can replace a head of broccoli; trim the bottom of the spears and in step 6, cook 2 mins instead of 3.

Asian 'Spider'

A 'spider' is a wide-mouthed lacy, pretty scoop   -  essential in Asian kitchens.  Spiders scoop items from boiling water, which means you don't have to drag pots of boiling water over to the sink for draining (they're not suitable for some types of pasta). Cheaper metal versions are available in most Chinatowns.  In London check out the 3 Chinese supermarkets on Gerrard and Lisle Streets.

More hot weather food & salads on NavBar:Recipes I & 2...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.