All the salad components can be prepared a few hours ahead and assembled when ready to serve to help take the stress out of your Christmas lunch or dinner. Happy Christmas everyone!

serves 6 as a vegetable accompaniment

¼ cup Mock Orchard Apple Cider vinegar

1 tablespoon raw castor sugar

1 teaspoon sea salt

200g candy striped or golden beetroot, peeled, finely cut into 3mm dice

2 red shallots, finely sliced

400g green beans, tops trimmed, leave tails

small handful of small mint leaves


¼ cup extra virgin olive oil

2 tablespoons chopped dill or fennel fronds

Whisk vinegar, sugar and salt in a ceramic or glass bowl until sugar and salt have dissolved.  Add beetroot and shallot and stir to combine.  Leave for an hour to pickle, stirring occasionally.

Bring a large pot of salted water to the boil.  Have ready a bowl of icy cold water (add a handful ice blocks to make sure it’s very cold).  Cook beans in boiling salted water for 3 minutes.  Drain and immediately plunge beans into cold water to stop the cooking process.  When cool, drain and toss gently in a clean tea towel to dry excess water.

To make the dressing, place one tablespoon of the pickling liquid and the oil in a screw top jar and shake to combine well.  

When ready to serve, transfer beans and dill to a large bowl.  Pour half of the dressing over beans and toss to coat well.  Pile beans over serving platter.  Drain the pickled beetroot and shallots, discarding the liquid.  Spread beetroot and shallot mixture over the beans. Drizzle over remaining dressing. Garnish with mint leaves.

Note: Red beetroot can be used instead of candy striped or golden beetroot, however just note the dressing will be a darker purple colour.

Recipe and styling by Fiona Hammond © December 2018

IMG_5216 2.jpg
Mark Brancatisano