When I spent the day with Ritu from Life and Larder, she promised me a recipe and here it is. The most delicious beetroot salad and so easy to make it will be on the table before you know it.
Beetroot Salad (for 4)
This is a great side for a warming winter soup and a lovely colourful salad for those warmer days when you want something tasty but are short on time. If you want to bulk this into a more substantial meal, add some crushed new potatoes or some feta and parsley.
Nutritionally, you'll get a great hit of vitamin C for those winter months, is a great source of antioxidants and is one of the richest sources of glutamine which is essential to the functioning of the gut.
1 large beetroot or 2 smaller
Mixed salad leaves of your choice
Handful of walnuts (or pumpkin seeds if allergic to walnuts and not seeds)
2 tbsp balsamic vinegar or red wine vinegar
6 tbsp extra virgin olive oil
1 tsp agave, maple (if vegan) or honey
Salt and pepper
- Arrange your favourite salad leaves on the base of your serving dish
- Grate 1 large raw beetroot with a large grater and pile or scatter onto the leaves. Leave as is or mix with the leaves
- Toast a handful of walnuts (break if you wish into smaller pieces) in a non stick frying pan for 2-3 minutes on a medium heat or until slightly fragrant and scatter onto the beetroot
- Prepare the dressing by mixing the oil, vinegar and agave, a pinch or salt and pepper
- Drizzle over salad just before serving and if you have any left, it will keep in the fridge for a few days to drizzle onto another salad or to dip a lovely sourdough into.
Food diary notes:
This dish is vegan, vegetarian, wheat free, gluten free. Miss out the feta to make it dairy free and use pumpkin seeds to keep it nut free - just as tasty.
If you are a yogi and try to find balance through Ayurvedic principles, then you may be interested to know that this is a good Vata salad and with the use of honey and pumpkin seeds, its also great for Kapha.