This vibrantly coloured dish has some powerful health benefits. It is rich in nutrients that help protect against heart disease, birth defects, some stress-related disorders and certain cancers, in particular colon and stomach cancer. It also helps to reduce blood pressure and makes a great liver tonic!
Beetroot, whole, 500 g
Shallot ,chopped, 10 g
Thyme, chopped, 15 g
Dijon mustard, 4 tsp
Lime juice, 4 tsp
Sea salt (for beetroot bed), 250 g
Sea salt, Pinch
Black pepper, To taste
Fresh basil, 25 g
Cucumber, sliced very finely, 40 g
*Papaya Dressing, 4 Tblspn
*Lime & Wasabi Dressing, 4 Tbl
* You can find the recipes for Papaya Dressing and Lime & Wasabi Dressing in the “Extras” section at www.kamalaya.com/extras.htm
Preheat over to 180 °C. Sprinkle sea salt onto a baking tray, place beetroot on top and cook in oven for 45 minutes. Allow to cool, then peel and cut into very fine cubes.
Place the cubed beetroot in a bowl and add shallot, thyme, Dijon mustard, lime juice, salt and pepper. Mix well. Add one tablespoon of each dressing, and mix.
To serve, place cucumber slices in a circle on your plates. Place the Tatare in the middle of the cucumber slices (use a circular mold), garnish with the basil leaves and drizzle the remainder of both dressings around the cucumber.