Well, this isn’t entirely raw. I had to put some pumpkin and sunflower seeds into a dry pan and apply heat until they were jumping onto the countertop. This is another Ripe cookbook special, with raw beetroot, raw carrot, the aforementioned seeds, mint, and cranberries (recipe calls for raisins but Mrs P doesn’t really go for them). Everything is then tossed together with a dressing of pomegranate molasses (2tbp), balsamic vinegar (2tbp), quarter cup each of orange juice and olive oil, with 1tbp of honey.
Any dish with beetroot carries a certain amount of consternation for our white countertops, but the tentative mixing and stained fingers (use gloves? what am I, some kind of fancy glove wearer?) were well worth it. What I love most is how the flavour of the nutty seeds creeps up on you. It’s not like other dishes where the seeds provide a texture contrast so you can anticipate the hit. With all the crunch going on the pumpkin and sunflower seeds don’t make themselves known until the last possible moment, which along with the fresh swipes of mint lift the experience. That’s if the sunshine citrus, sweet vegetable and savoury balsamic notes weren’t already enough for you.
Serve to celebrate the continued reign of summer, with a joker-esque beet eating grin.