I eat a lot of salad. Not because I force myself, or because I’ve read that it is good for me, but because I genuinely love it. With that said, I don’t enjoy eating baby leaves straight from the packet, nor am I a mad fan of munching on whole plum tomatoes or a cucumber. But, when all of these ingredients are thrown together on a plate and it looks ‘so-good-I-could-insta it’, I am about 99% sure that it will taste incredible.
Usually I have an abundance of salady ingredients in the fridge that I can use for a last-minute lunch or side salad with dinner – falafel, watercress, spring onions, pepper etc. but on occasion I like to be a little bit more prepared so that I can rustle up something even better.
Cue the fresh beetroot.
Until relatively recently I’d never eaten beetroot…I don’t even have a reason and yes, I know I’ve been missing out.
I was driving my 97-year old Great Grandma into town and she was telling me about her usual lunch routine, of which beetroot was a key part. After I’d done my taxi duties I popped to the shop and bought some cooked beetroot to quench my intrigue. Since that day I’ve never looked back. It is my FAVOURITE part of any salad – cooked, raw or roasted!
What I love about roasted beets (or veggies) is that they are super easy to prepare, they can be stored in bulk in the fridge and they are delicious. In addition, beetroot has loads of health benefits (my grandma is evidence of that!) so you can enjoy it guilt free.
This perfect salad recipe is simple, adaptable and looks and tastes amazing – try it for lunch or boost the size for a dinner party addition! It is full of crunch, zest and texture and will not fail to satisfy. The pumpkin seeds and roasted beetroot can be made beforehand and stored in the fridge so that it makes your life that little bit easier when coming to prepare your meals.
– Raw Beetroot (bunch)
– Baby Leaf Salad
– Goat’s Cheese
– ¼ Red Onion
– ¼ Avocado
– ⅕ Cucumber
– 1 tsp. Sesame Seeds
– 1 tsp. Chai Seeds
– Pumpkin Seeds (homemade)
– 1 tsp. Paprika
– 1 tbsp. Toasted Pine Nuts
– Olive Oil
– Salt and Pepper
– Juice of ½ Lemon Juice
– Balsamic Vinegar
For the Pumpkin Seeds
– Preheat the oven to 150°C.
– Take the raw pumpkin seeds from the inside of a pumpkin and remove flesh.
– Put seeds into a small bowl and combine with a tablespoon of olive oil, 1 teaspoon of paprika and salt and pepper.
– Spread covered pumpkin seeds onto a piece of foil/baking parchment.
– Cook for 30-40 minutes, or until crunchy and starting to darken in colour.
– Leave to cool and then store in an airtight container for up to 5 days.
For the Roasted Beetroot
– Preheat the oven to 200°C.
– Peel the raw beetroot and cut into small chunks (about 2cm x 2cm).
– Place into a bowl and combine with 2 tablespoons of olive oil, salt and pepper.
– Roast in the oven for 40-50 minutes, turning every 10 minutes, until they start to crisp.
– Serve hot or cold.
– Store in an airtight container for up to 3 days.
For the Salad
– On a plate, place a large handful of both baby leaves and watercress.
– Dice the red onion, cucumber and avocado and sprinkle on top.
– Place desired amount of roasted beetroot on top of the salad (hot or cold)!
– Crumble over the goat’s cheese (if you do this onto roasted beets straight from the oven it partially melts – which is amazing!)
– Combine 1 tbsp. olive oil, 1 tbsp. balsamic vinegar, the juice of ½ a lemon and chai seeds in a small bowl – leave for 5 minutes.
– Sprinkle over the toasted pine nuts, sesame, chai and homemade pumpkin seeds.
– Pour over dressing and enjoy!
Let me know what you think!