Posts Tagged With: Beetroot

Red Rocket Quinoa Salad

Recently I’ve been loving making rocket, pear and parmasan salad,  but I had a couple of pomegranates in the fruit bowl and after reading Alexx Stuart’s recipe for a “powerhouse antioxidant red salad” I came up with the following Red Rocket Quinoa Salad – perfect side for a roast chicken.

rocket quinoa pomegranate beetroot almond avocado salad

Cook the quinoa in some boiling salted water for 10 minutes – I used about 1/3 cup dry quinoa.
While it is cooking, start putting together the rest of the salad:

In a bowl, add each ingredient in the following order, mixing after each addition:
~ 1 pomegranate – bash the seeds and juice out using the back of a spoon (do this first so you can pick out bits of pith that may fall in)
~ handful of rocket
~ a few sprigs of parsley, finely chopped
~ 3 baby beetroots, cut into 8ths (Costco have some vacuum sealed packets which are tasty, quick and easy)
~ drizzle balsamic vinegar (I used a small amount of caramelised strawberry balsamic)
~ squeeze of lemon juice (half of a half)
~ drizzle of olive oil
~ pinch of sea salt
~ add the cooked quinoa

Top the salad with flaked almonds and slices of avocado.

rocket quinoa pomegranate beetroot almond avocado salad 2014-06-14 17.25.41

 

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Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , , , | Leave a comment

Beetroot, Feta and Mint Salad

Three simple ingredients for this delicious salad – great for leftovers too!

~ 3 med-large beetroot
~ 1/4 block of danish feta
~ handful of mint leaves

Clean the outsides of the beetroots with a scrubbing brush and cut into chunks, about 2cm square
Sprinkle with salt and pepper, and a little olive oil and roast at 180C for about 30 minutes, or until soft when a fork is inserted
Place in a serving dish and allow to cool for about 10 minutes
Dress with juice of 1/2 a lemon and some olive oil as well as a little more salt and pepper
Crumble over the feta, tear the mint leaves and sprinkle them over the top

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , | Leave a comment

Beetroot Buckwheat Salad

Taken from my current favourite healthy food site, Scandi Foodie (whose photos are far superior to mine) this salad is a great addition to a meal, providing crunchiness, vibrant colour and a unique flavour.

~ 3/4 cup buckwheat (I used a variety that was already toasted and I re-toasted it in a pan for a few minutes)
~ 1 tsp caraway seeds (I didn’t have any of these on hand so just used fennel seeds, which were a bit too strong but still nice)

Toast buckwheat and caraway seeds in a pan for a few minutes until you can smell the caraway

~ 1 med-large beetroot, grated
~ juice of half a lemon
~ drizzle of olive oil
~ salt and pepper

Mix the above in a bowl, add the toasted buckwheat and caraway seeds.
Serve with the rest of your meal.
I served it with Thai Chicken Patties, Broccoli Salad and Tomato Basil Salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , | Leave a comment

Steak with Asian Salad & Beetroot Feta

This meal was reasonably quick – the longest part is the potatoes so allow about 40 mins prep and cooking time!  The steak was inspired by Jamie Oliver’s 30 minute meals.  I had some leftover watercress from previous nights’ dinners so went searching for a salad that could use this up!

Roast Potatoes

~ preheat overn to 180-200 C
~ cut 2-3 potatoes into wedges
~ place in a roasting tray with a little olive oil and some rosemary leaves
~ bake for 25-30 mins until golden

Beetroot Feta Salad (Jamie Oliver)

~ 1 tin of baby beets, drained and quartered
~ drizzle of balsamic vinegar
~ juice of 1/2 lemon
~ handful of mint, torn
~ 1/3 packet of feta, crumbled

Place beetroot in a bowl and cover with balsamic vinegar and lemon.  Top with mint and feta.

Asian Watercress Salad

~ 1/3 bunch of watercress, chopped coarsley
~ 1/2 bag of bean sprouts (mung beans)
~ handful of corriander, chopped coarsely
~ handful of mint, chopped coarsely
~ 1 lebanese cucumber, sliced into ribbons using a vegetable peeler
~ handful of peanuts or cashews, lightly toasted in a fry pan

DRESSING:
~ 1 tbsp lime juice
~ 1 tbsp sweet chilli sauce
~ 1 tbsp soy sauce (or tamari)
~ 1/2 tsp grated ginger

Place all the salad ingredients (except the nuts) in a bowl and mix with your hands.
Combine all the dressing ingredients in a bowl and whisk with a fork.
Drizzle the dressing over the salad and top with the nuts.

Steak

~ 2cm cube of ginger, chopped finely
~ 1/2 large chilli, chopped finely
~ Olive Oil
~ 2 portions of steak, around 200g each

Combine the chopped chilli and ginger on a board with some olive oil and spread to cover the area of 2 steaks
Fry the steak in a pan until cooked medium rare.
Place the steak on the board with the chilli and ginger and allow to rest – turn to coat both sides of the meat
Slice the meat on an angle and serve on top of the Asian Salad.
Top with the remaining sauce left on the board.

 

Categories: Dinner, Meat, Recipes, Salads | Tags: , , , , | Leave a comment

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