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?