Beet Salad 3 Ways


April 5, 2017


2 grated red beetroot

1 grated golden beetroot

2 large grated carrots

1 cup roasted diced beetroot

1 cup roasted seeds (sunflower /pumpkin/sesame)

2 cup fresh parsley and mint

1 grated zest of an orange

1 tsp salt


1/3 cup olive oil

1 tbsp balsamic vinegar

2 tbsp pomegranate molasses

1 tbsp tamari

1/2 cup lemon and orange juice


1Dice 2 red beetroot and bake in oven at 180 degrees C for 45 minutes until soft allow to cool

2Combine rest of ingredients in a large bowl

3Blend all dressing ingredients together and add to salad mixing thouroughly

4The top the salad with the roasted beetroot and garnish with mint and and sprinkle with smoked kelp.

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