About the Recipe
Beetroot and daikon have to be two of the most underestimated vegetable. So, here I showcase the two of them in a crunchy tasty salad that's good on the tongue and good in the tummy too. I use pre-cooked beetroot in this recipe but you can also buy raw beetroot and cook it yourself.
Ingredients
140g / 5oz daikon (white radish / mooli)
1 tsp salt
80g / 3oz green beans
2 cooked beetroots
for the dressing:
1/2 tbsp French mustard
1/2 tbsp honey
1 lemon
3 tbsp extra virgin olive oil
Preparation
peel the daikon, then cut in half lengthways. slice finely
put the slices of daikon in a bowl. sprinkle with the salt and stir. set aside for about 10 minutes to allow the salt to remove some of the water content from the daikon. (this will make the daikon crisper when eaten.)
top and tail the rinsed green beans, then cut them in half. bring a small saucepan of water to the boil. add the green beans and simmer for 3 minutes before draining
next, cut the 2 cooked beetroots in half, then slice
for the dressing:
combine the mustard and honey in a jar or small bowl. squeeze the juice from the lemon and add to the jar/bowl along with the olive oil. mix well
now return to the daikon slices. take up a handful of the slices and give them a good squeeze to drain out the liquid. repeat this step once more
add the green beans and sliced beetroot to the daikon slices. pour over the dressing and mix well
garnish with a few leaves of mint or coriander