Since Sep 2015


Beetroot Salad

Ingredients (serves 1): 

  • 3 small/2 medium sized fresh/raw beets
  • Salty cheese (e.g. Halloum or Feta) 
  • Handful of pine nuts
  • 1 Tablespoon of Hemp Hearts (optional) 
  • Fresh Basil 
  • 1/2 Tablespoon Extra Virgin Olive Oil 
  • 1 Tablespoon Balsamic Vinegar 
  • Salt and Pepper 

  1. Preheat oven to 425F 
  2. Clean beets and wrap each one individually with aluminium foil 
  3. Roast in the oven for approx. 45-50 minutes, until easily pierced with a knife 
  4. Meanwhile, toast the pine nuts on medium-high heat in a dry pan, until browned
  5. Chop cheese into 1cm cubes, and chop fresh basil into fine shreds 
  6. Once the beets are done, remove foil and let them cool enough to handle.  Peel the skin (this should come off easily)
  7. Chop beets into similarly sized cubes as the cheese, and place into a bowl.  Add olive oil, vinegar, salt & pepper.  Mix well. 
  8. Transfer to a serving plate, and top with the rest of the ingredients
  9. Enjoy!