Beetroot Salad with an Orange Dressing




Beetroots are packed with phytonutrients called betalains that provide antioxidant and anti-inflammatory support to the body. They are also high in minerals such as calcium and magnesium that help with bone mineralization and muscle contraction. Celery is also full of antioxidants and been proven to help lower cholesterol and treat high blood pressure. Combine this with the orange dressing it helps to stimulate the production of gastric juices, promoting healthy digestion in the stomach. with figs which are high in fibre to support healthy digestion, along with a raspberry dressing high in more antioxidants - and you got yourself a lovely salad!


Prep time: 15 minutes Cook time: 1 hour Total time: 1hour 15 minutes


Ingredients

·         3 Beetroots
·         250g Celery

·         30g Pumpkin Seeds

Dressing
·         1 Orange (Juice and zest)
·         50g sunflower seeds
·         25ml Olive oil
·         Salt to taste

Method

1.      Preheat your oven to 180 C. 
2.      Prepare your ingredients: trim the leaves off the beetroots, wash well with the skin on, and place them onto a baking tray after wrapping each one in foil.
3.      Roast beetroots for about 45 minutes (if large) or 30 minutes (if smaller) - until a skewer can easily be inserted through the core. Allow them to rest in the foil for about 1 hour.
4.      Meanwhile, roughly chop the celery and bland in a food processor until it has broken down. Add to a large salad bowl.
5.      Remove the foil and peel the skin off with your fingers – this can be easily if you run them under cold water or by wear some disposable gloves.
6.      Thinly grate the beetroot either by hand or using a food processor and combine with the celery.
7.      For the dressing, add the orange juice, orange zest and olive oil to a blender and start to blend. Slowly add the sunflower seeds a little at a time until it forms a smooth mayonnaise, add salt to taste. Combine with the rest of the salad.
8.      Quickly toast pumpkin seeds in a pan and sprinkle on top to serve.

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