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You are here: Home / DIY Articles / Successful salads – a leaf, a root and a fruit

Successful salads – a leaf, a root and a fruit

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pear and beetroot saladHere’s a pear and beetroot salad with a sprinkling of micro-greens. Today’s salad was celery, carrot and tomato. The trifecta of a leaf, root and fruit gives endless combinations of taste and ingredients. Contrasting colours, textures and sizes (shredding, chopping, grating, julienne) add to the fun.

Leaves (or stems) could be be micro-greens, fennel, spinach, rocket, lettuce, cabbage, broccoli or celery. Fruits include tomatoes, capsicums, zucchini, apples, oranges, corn, cucumbers and pears. And although carrots get more than their fair share of plate time, I’ll ring the changes with radishes, beetroot, onion or even turnip.

Rules are there to be broken or at least stretched. This one helps make every salad successful.

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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