If you love chilli and enjoy a little kick in your food this salad will satisfy that. The chilli flavor is accompanied with a sweet and sour taste. This can also be your vegetarian option of the week as it gives a non-vegetarian the feeling of eating something bulky and fulfilling as you need to cut the beetroot like you would a piece of meat. It can be eaten as a side dish but, also is a meal in itself. Beetroot (Beta vulgaris) is packed with nutrients, and is a good source of fiber, vitamin B9 (folate), manganese, iron, potassium, and vitamin C. It is associated with a number of health benefits, like lowering blood pressure, improving blood flow and an enhancing exercise performance.
Salad Ingredients:
2 tbsp olive oil
1 garlic pod minced
1 tbsp chopped onion
1 tbsp fresh big red chilli minced
1 tbsp sliced spring onion
1 beetroot sliced in 1/2 inch round discs
1/2 tsp crushed red chilli pepper
1/2 tsp pink Himalayan salt
1/2 tsp cracked black pepper
2 cups raw kale
1 tbsp cranberries
1 tbsp cubed feta cheese
1 tbsp roasted sunflower seeds
Tahini dressing ingredients :
2 tbsp tahini paste
2 tbsp balsamic vinegar
2 tbsp coconut aminos
4 tbsp extra virgin olive oil
2 tbsp sesame oil
1 tsp pink Himalayan salt
1/2 tsp cracked black pepper
1/2 tsp minced garlic
2 tbsp molasses sugar or blackstrap molasses
1/3 cup fresh lemon juice
This will make a bottle which you can store away in the fridge for future use.
Method:
Warm the oil in a frying pan
- Add the onion, garlic, spring onion, fresh red chilli to the olive oil
- Add dried crushed red chilli, black pepper, salt and beetroot in a flat pan.
- Cover and cook for 20 mins on low fire
- Prepare the salad dressing and keep it in the fridge to chill
- Let the cooked beetroot cool down
- Toss in the kale, cranberries, sunflower seeds and feta cheese
- Pour 2 tbsps of salad dressing and enjoy!
Healthy Balance 