We are just getting into salad season! In response to an Instagram post about a year ago that stated “This salad tastes like I’d rather be fat” (yes, I howled laughing too), I started a hashtag #lifeistooshortforboringsalads and I am now finally getting around to writing all my favourite salad recipes down for you all. They have to taste great AND be great for you.
This salad is a relatively high protein one, as it contains lentils, feta and quinoa. It is an interesting and nutritious addition to a green leafy type of salad. It also contains beetroot, which I happen to love, and not just because it turns everything pink. The nutritional status of beetroot is really interesting. The pigments that gives it that impressive pink colour are called betalain pigments which are powerful phytonutrients that have brilliant antioxidant and anti-inflammatory properties. Beetroot are also a good source of fibre, manganese, folate and potassium, as well as one of the richest sources of glutamine, an amino acid that is essential for a healthy gut. So it is definitely worth including beetroot in your diet! Also, don’t throw away the greens, which are super high in calcium, iron and vitamins A and C. Put those in the leafy side salad softened in lemon juice and tossed in olive oil and apple cider vinegar or tamari; or steam them as you would spinach. Beetroot is in fact in the same family as spinach and chard. Yup. You learn something new every day!
Beetroot Salad Recipe
- 4 Beetroot, roasted in the oven in a small amount of macadamia oil (or your oil of choice)
- 150g feta cheese, cubed
- 1 cup lentils, cooked and cooled (any type of lentils work; I have used puy, brown or green lentils)
- 1 cup black quinoa, cooked and cooled
- Parsley, small handful, roughly torn
- Freshly squeezed lemon juice of 1/2 a lemon
- 2 tbs (macadamia nut) oil
- Olive oil, to dress
- Pink Himalayan salt and freshly ground black pepper, to taste
1. Peel and cut beetroot into cubes, coat with oil and roast in the oven until soft (geektip: save the peel for vegetable stock).
2. Combine with feta, lentils, quinoa and parsley
3. Dress with olive oil and lemon juice.
4. Add salt and pepper to taste.
5. Garnish with some extra parsley.