There are days when I don’t feel like turning on the stove to make a meal. Since I usually avoid using the microwave, my only real option on days like these is to eat things raw. I’m sure I don’t have to preach to you the benefits of eating “raw food”, but a lot of people back away when they hear this phrase because they picture lonesome broccoli florets in the middle of an otherwise empty plate. Raw food can be delicious too!

I will be posting other raw recipes from time-to-time in the near future but for now, here is a recipe that will please your senses, and your cells.

Beetroot and Curd Salad

You will need:

2 medium beetroots (I try to buy organic)
a salty curd cheese like goats’ or ewes’ milk feta, or alternatively a fresh mozzarella
half a pomelo or pink grapefruit, peeled with white membranes removed (you will be left with the segments)
a few sprigs of fresh thyme
extra virgin olive oil
honey
salt and pepper

Peel the beetroots with a vegetable peeler and discard the skins. Cut off the stalk ends, and start slicing paper thin rounds using a mandolin or the vegetable peeler. Arrange onto a large dish, each slice overlapping a little. Using your fingers, gently break the pomelo or grapefruit segments apart so that their teardrop shaped cells are free from each other. Scatter these generously onto the layered beetroot. Next, crumble your curd cheese with your hands and sprinkle the crumbs on top (according to your own taste). Season with salt and pepper (if you are using a salty cheese use less salt, and if you are using a mozzarella or bocconcini then season a little more) then pick off some thyme leaves and scatter on. Finally, drizzle thin ribbons of honey all over the plate and dose amply with extra virgin olive oil.

Note: If you aren’t a fan of slightly crunchy beetroot, you can marinade the beet slices in olive oil, salt, and pepper a day before. The slices will be softer after a long bath in the oil marinade.