A salad to make you think pink

There are posters all around my workplace at the moment exhorting us to ‘think pink’ for breast cancer research. As far as I can tell this involves bringing some ‘pink’ baking to work, pitting it against that of your colleagues and then eating the results. A nice idea, perhaps, but I’d rather make this pinker than pink salad instead.

Think Pink Salad
I’ve made two versions of this in the last few days. The first was very simple – just shredded beetroot and carrot tossed together in a yoghurt-tangelo dressing. The second was a little bit fancier – shredded beets again with about a cup of cooked red quinoa, some chopped spring onions, a bit of chopped mint and a handful of toasted sunflower and sesame seeds sprinkled over the top. It looks amazing, tastes fantastic and – best of all – is the sort of thing that’s very good for you. It’s not so good if you’re wearing a white shirt, but that’s another story.
Here’s how to make the dressing (which turns very pink as soon as you introduce it to the beetroot).

1/2 cup natural yoghurt (I used some homemade yoghurt that was quite runny)
juice and zest of a large tangelo or orange
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar or lemon juice, to taste
salt and pepper

Whisk the yoghurt, tangelo juice and zest and olive oil together to mix, then add the vinegar/lemon juice to taste. Season well, then pour over the salad. This makes enough for a two beetroots’-worth of salad, which serves four.

Do you like pink food? What’s your favourite?



  1. October 23, 2012 / 8:31 pm

    I love fresh grated beetroot. I guess my favourite pink food is a festive glazed ham. Yum!

  2. October 23, 2012 / 11:52 pm

    I love the sight of roast beef, cooked "pinkly rare"as Nigella would say (did say?)
    Mum used to make Pink Lady cake which was a very pretty pink with icing to match but I fear its pinkness came out of a bottle.

  3. October 24, 2012 / 12:36 am

    This looks fabulous! so fresh and delicious and healthy as you say, too.
    Pink foods? I do love roasted beetroots with sour cream. I love raspberries and ice cream. And very occassionally, cherry ripes chocolate bars!

  4. October 24, 2012 / 6:30 am

    Both these salads sound amazing. I love beetroot, quinoa too although I don't remember trying the red version…I must try and get some. Don't thinkI've seen tangelos over here but I could substitute orange and grapefruit. Thanks for sharing.

  5. October 25, 2012 / 5:08 pm

    Pure genius my dear and lovely to see a pink salad rather than pink produced by chemical additives in baked form.

  6. October 25, 2012 / 7:25 pm

    Oh yes a lovely raw beetroot salad, what a great pink food that is and one of my favourites. I'm also a fan of quinoa and pumpkin seeds, so although I'd be very happy to tuck into either salad, that's the one I would go for first. But I like so many pink foods, raspberries being number one. This year I've been using rose syrup a lot which is a beautiful dusky pink and then there was the blackcurrant ice-cream which was pinky and the redcurrant ice-cream and…… feeling exhausted now.

  7. October 26, 2012 / 1:48 pm

    Love your yummy carrot/beet salad with the yogurt addition!
    I would love to pin this if you had a 'pin it' button…but I did follow you on pinterest:) xo

  8. October 26, 2012 / 7:16 pm

    Can't beat beets in my book. A great excuse to get creative with going pink.

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