Vegetable-salad

6 Light Beetroot Salad Ideas

Who knew that beets could be so good? This prehistoric food is naturally sweet and contains valuable nutrients to help control high cholesterol, boost energy levels and are essential in a natural detox. Try some of these delicious beetroot salad ideas which make for a light lunch or dinner meal.

RELATED: 5 Healthy Green Salad Ideas

Roasted beet salad with feta cheese

Try this colourful salad the next time you want something light and tasty for dinner. Sprinkle some feta cheese over the top, then garnish with lemon juice and cracked black pepper.

6 Light Beetroot Salad Ideas

Beetroot and spinach salad

Pick some baby spinach leaves straight from the garden to add into this summer salad. Roasted walnuts make for the perfect side to the dish.

6 Light Beetroot Salad Ideas

Carrot, beetroot and quinoa salad

If you’re a fan of quinoa, make sure to try this salad with beets and spinach. This dish is also vegan and gluten-free, so it’s perfect for everyone!

6 Light Beetroot Salad Ideas

Beet and apple salad

For something a little sweet to beat 3:30-itis, this apple and beetroot salad makes for the perfect snack. Serve with yummy pistachios sprinkled over the top for added texture.

6 Light Beetroot Salad Ideas

Chickpea and beetroot salad

To make your salad a little more filling, add a handful of boiled chickpeas before serving with cashews and crumbled goats cheese.

6 Light Beetroot Salad Ideas

Israeli couscous with beets and walnuts

Create this rainbow salad which takes just minutes to complete from scratch! Serve with fresh dill, lemon juice, parsley and oregano for that authentic taste.

6 Light Beetroot Salad Ideas

Images via White on Rice Couple, Lush Loves, Cookie and Kate, The Bitten Word, Scrumpdillyicious

July 30, 2015

Meat-Free Mondays: Paul McCartney’s Super Vegetable Salad

We love Paul McCartney’s vegetable salad recipe served with grilled fish, or if you want to keep it completely meat-free, try it with grilled tofu, a veggie burger or oven-baked wedges. Taken from the Meat Free Monday Cookbook.

Ingredients

28 cherry tomatoes

3 florets of broccoli

12 green beans, cut into 2cm lengths

2 carrots, peeled and sliced into 2cm pieces

1 lettuce – I like Romaine

3 spring onions, finely chopped

100g polenta

A handful of chopped herbs of your choice

250g tofu, cut into slices

Olive oil for frying

For the dressing

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard (optional)

1 tsp maple syrup (if you like a bit of sweetness)

Method

1. Preheat the oven to 200C and roast the cherry tomatoes for 10 minutes.

2. Cover the bottom of a pan with cold water and place a steamer above it. Put the broccoli, green beans and carrots in the steamer, turn the heat on quite high and steam for about 15 minutes, occasionally prodding the carrots with a fork to see if they are done. Some people like them slightly crunchy, others prefer them a little softer.

3. While the vegetables are steaming, make a salad with the leaves and spring onions.
Combine the polenta and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu in the polenta mixture, then fry until golden.

4. Whisk together the ingredients for the dressing, but only pour over at the last minute. Assemble your meal by first putting the salad on the plate, then the warm vegetables and finally the tofu. Pour over the dressing then add a little seasoning sauce of your choice.

What’s your favourite salad recipe?

January 21, 2013