In these final days of summer, I have been making some delicious salads. And they have been featuring beetroot- not the actual root, but rather the greens. They have a delicious peppery flavour and are packed with nutrients. Here are a couple of the salads I’ve made.
Beet greens with mango, avocado, red onions and cucumber (dressed with olive oil, lemon juice and Himalayan salt)
The picture came out a bit dark, but the salad was a mix of beautiful colours– dark green with pink hues in the beetroot greens, purplish red onions, yellow-green avocado and light green cucumber. It was also a delicious mix of flavours and textures- the peppery taste of the greens was complemented by the sweetness of the mango, the buttery flavour of the avocado and the acidity of the onions. At the same time, you got a mix of soft foods (avo and mango) and crunchy foods (onions and cucumbers). Delicious, and so healthy and satisfying (especially after a workout).
Beet greens with baby tomatoes, red pepper, red onion, cucumber, avocado and sunflower seeds (dressed with olive oil, lemon juice and Himalayan salt)
This one was also delicious. A more traditional salad, but again with a great mix of tastes and textures.
Of course, beetroot is wonderful for juicing. So I have also been enjoying one of my all-time favourite juices:
Apple, beetroot, carrot and ginger (or ABC+ as I like to call it). In addition to being a beautiful pink colour and extremely tasty, this juice is packed with vitamins, minerals and anti-oxidants to keep us healthy. The ingredients in this juice support the immune system, help with eyesight and help to prevent cancer.
Here’s one more salad. This one is doesn’t use beetroot but I thought I’d share it anyway. It’s made from wakame, a sea vegetable that’s also packed with nutrients. You can buy dried wakame in Asian shops (I get it on Derrick Street in Cyrildene). This is what the dehydrated wakame looks like:
As you can see it seems almost black in colour and is dry and spindly.
You soak the wakame in warm water for about five minutes, and then it “blossoms” into lovely green strands.
My salad was:
Wakame with satsumas (mandarin oranges or naartjies), cucumber, spring onions (scallions) and sesame seeds (dressed in sesame oil, lemon juice, a splash of apple cider vinegar, dried red chili flakes and H
imalayan salt). Voila! Delicious, easy and oh-so good for you. How good for you? Well, not only is wakame seaweed high in a variety of vitamins including vitamins A, C, E, and K, it’s a good source of minerals such as iron, calcium, and iodine. Wakame seaweed has
Seaweeds are actually thought to contain the broadest range of vitamins and minerals of any type of food. So dig in and enjoy!