Wednesday, April 10, 2013

Bloody Good Beetroot Salad

If, like me, you enjoy a little pinot now and then, perhaps balance it out with a little more beetroot in your diet. It helps to cleanse the liver, so you can ruin it again sooner :)

No, seriously, I am taking a much healthier approach to eating lately. Even ordered some organic fruit and vege to be delivered right near our house this Saturday. Apparently the vege is pulled from the ground on Friday and in your hands by Saturday lunch time. Coles and Safeway can NOT beat that people!

One of the yummiest recipes that I have uncovered it this delicious (and super quick and super easy) Beetroot Salad. Try it. Your liver will love you for it.

This is leftover beetroot salad added to my veggie tacos.

Bloody Good Beetroot Salad

1 beetroot
1 large carrots
1/2 red onion
3 cloves of garlic, finely chopped
tablespoon of red wine vinegar
1/2 cup of good olive oil
1/4 cup petita seeds
1/4 cup sunflower seeds
1/4 cup sliced almonds

Toast all your seeds and nuts on a pan then put aside. Grate beetroot and carrot into a bowl. Thinely slice red onion and add to beet/carrot mix. In a bowl add finely chopped garlic, olive oil and red wine vinegar. Mix.

When you're ready to serve, add seed and nut mix to the beet, carrot and onion and then toss through your red wine dressing. This will give four adults a good dose of healthy yumminess.


Anonymous said...
You may or may not let them know that Hunter's comment had taken this beautiful Asian your baby on the basis of surprise!

Alma said...

This is cool!