Beetroot, carrot, orange + walnut salad
A beautiful nutrient-dense salad packed full of skin + body + brain-loving beetroot, carrot & walnuts. Free of refined sugars & absolutely divine on the palate. With its vibrant presence, it's the perfect side to accompany any festive gathering.
Ingredients
3 beetroots roughly 500g, cleaned & grated
2 carrots, peeled & grated
1 tsp fresh ginger, finely grated
½ cup walnuts, toasted & chopped
¼ cup sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
Handful each of flat leaf parsley & mint, finely chopped
Dressing
Juice of half an orange
2 Tbsp olive oil
2 Tbsp balsamic
2 tsp apple syrup or honey
Salt & pepper to taste
Methode
In a large bowl combine all salad ingredients, mix & set aside. In a jar add all dressing ingredients & shake to combine, pour over the prepared salad, toss to combine. Taste & adjust seasoning if needed.
This salad is best made & served on the day any leftover salad will keep refrigerated for 3-4 days.
Serves 4
Notes:
Beetroot will stain hands a little, so if that is a bother for you wear gloves when handling & grating the beetroot.
I prefer to make this salad with Chantal organics apple syrup as it imparts a tangy sweetness to the dish & lowers the sugar content compared with honey but both work well. You can find this product at most supermarkets & health stores (this recipe is in no way affiliated with Chantal Organics this is just a palate & personal preference ingredient recommendation).
Toasting nuts & seeds
In a small dry pan over high heat toast seeds & nuts, it's best to toast the nuts separately from the seeds as they take longer & you want to avoid burnt bits, shimmy them around the pan until they are golden, or you start to hear popping. Remove from heat & let cool before adding to the salad.