• Rose

Raw Energy Salad

This recipe was inspired by a salad Gorans mom makes at home in Montenegro. I love the bright colours from the beets and carrots and the crunch of the toasted seeds. I will include the original recipe and also a new take on the dish I created tonight by adding hearty greens (kale and spinach) and some chickpeas, which turned it from a side salad to a meal.


Serves 4-6 as a side


500 g raw beetroot, peeled and grated

700 g carrot, peeled and grated

½ c fresh herbs, roughly chopped (I used mint and basil)

¼ c sunflower seeds, toasted

¼ c pumpkin seeds toasted


Dressing

2 Tbsp balsamic vinegar

¼ c orange juice or lemon juice

¼ c olive oil

1 tbsp honey



 

To prepare the dressing place all the ingredients in a jar and shake well, or in a bowl and stir well.


In a large serving bowl add the grated vege, toasted seeds and herbs. Toss to combine then drizzle with dressing and toss again before serving.


 

Roses addition :


Serves 2 as a main or 4 as a side


1 medium beetroot, grated

4 small carrots, grated

4-5 kale leaves, striped of hard stem, finely chopped and lightly massaged

1 - 2 cups spinach leaves, roughly chopped

¼ c herbs, roughly chopped (mint and basil)


2 Tbsp sunflower seeds, toasted

2 Tbsp pumpkin seeds, toasted

2 Tbsp sesame seeds, toasted

2 Tbsp hemp hearts, sprinkled before serving


1 can chickpeas or 1 cup soaked and cooked chickpeas


Dressing

1 Tbsp balsamic vinegar

2 Tbsp orange juice or lemon juice

2 Tbsp olive oil


Place all the salad ingredients in a large serving bowl. Toast seeds and allow to cool slightly before sprinkling over salad. Add chickpeas and hemp hearts, dress salad and toss well to combine.


 













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