Australia Day is one of my favourite days of the year. It always involves sunshine, friends, good food, nice beer, and listening to all my favourite songs in the triple j hottest one hundred. What more could you want?
Since my beetroot is growing nicely, I thought I’d harvest a few and make a beetroot salad in true Australia Day spirit.
3 medium beetroot
1/2 cup light sour cream
1/2 cup fat free natural yoghurt
1 tbs real mayonnaise
2 tbs lemon juice
2 tbs olive oil
2 tbs raw sugar
Peel and grate beetroot. Mix together lemon juice, olive oil and 1tbs raw sugar. Pour lemon mixture over beetroot and refrigerate overnight (or for at least an hour). The next day… Roast walnuts in the oven at 180 degrees for 5 minutes. Meanwhile, mix together sour cream, yoghurt, mayonnaise and 1tbs raw sugar. Choose one or two shallow bowls and lay a bed of baby spinach in the bowl(s). Spoon beetroot mixture on top of spinach. Spoon sour cream dressing over beetroot. Sprinkle roasted walnuts on top. So refreshing, so Australian, so yummy! 🙂