This is definitely one of the most beautiful and cheerful salads I've seen in my life. Not only is it full of amazing colors, it's also a great way to get the most out of winter vegetables. It is eaten completely raw (yes, even the squash). The trick is in the lemon juice, which "cooks" the vegetables without denaturing them, and enhances their sweetness.
The second tip, and not the least, is the dressing. Between yogurt, honey and tarragon (among others), we witnessed a real explosion of flavors (totally peaceful). We prepared it outside, during one of our campfire cooking experiments. It was obviously a big hit. What amazed me the most was that it was totally in tune with the nature around us. For me, this is obviously not a coincidence, but an irrefutable proof that everything is connected in this world.
You liked this recipe and you would like to receive them regularly? They will arrive directly in your email box by subscribing to my newsletter
Want to experience campfire cooking in the wild? Join us next time.
Recipe from the wonderful book "Outside" by Gill Meller
Ingredients
- 2 beets - floods
- 2 apples
- 200 g squash
- 1 lemon - bio
Vinaigrette
- 1 bouquet tarragon
- 4 tablespoon yogurt - nature
- 1 tsp. mustard
- 1 tablespoon apple vinegar
- 2 tablespoon canola oil
- 1 tsp. honey - liquid
- salt and pepper
Instructions
- Peel the vegetables and fruit, and slice them thinly, using a mandolin or a knife if you are skilled.
- Arrange the slices in a dish, add the lemon juice and zest. Season with salt and pepper and let stand for 20 minutes.
- Meanwhile, prepare the dressing with half the tarragon. Mix all the ingredients and whisk them with a fork to obtain a homogeneous preparation.
- Pour the dressing over the vegetables, mix and arrange in a dish. Sprinkle with remaining tarragon.
Nutrition
