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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