This Beet salad is one of my favourites. It’s really easy to put together and tastes delicious.
Packed with essential nutrients, beetroots are a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
PREP: 15 minutes COOK TIME: 10-15 minutes Serves: 4-6
4 beets, peeled and sliced thinly
2 cloves garlic, minced
1 tsp dried herbs
For the dressing
2 tbsp olive oil
11/2 tsp apple cider vinegar
1 tsp red chilli powder
2 tbsp tomato ketchup
Salt to taste
Place the sliced beets in a steamer and cook until they are tender. Remove from heat and arrange them attractively on a plate.
Place all the ingredients for the dressing in a screw topped jar and shake vigorously until well combined. Pour the dressing over the beets and sprinkle the garlic and herbs on top. Serve immediately.
With temperatures soaring, I am looking to eat more salads and light meals. I love cabbage because it’s so low on calories and it’s very rich in Vitamin C. Both red and yellow cabbage are available almost all year round and you can make so many great recipes with them.
This salad is so vibrant and tempting. It can easily be the showstopper for an informal gathering. It’s also very tasty – the crispness of the cabbage combines with the fruity flavours of the orange so beautifully. It can also be refrigerated for a few days.
The oranges have to be carefully sectioned using a sharp knife. You can also use any type of cottage cheese or herbs of your choice.
This recipe is from American Cooking.
PREP: 20 minutes SERVES: 4-6
1 small red cabbage, shredded
3 medium oranges
¼ cup fresh coriander, chopped
1 small green pepper, slivered
¾ cup paneer, cubed
¼ cup orange juice
Salt to taste
Grated orange rind
Peel and section two oranges. Extract the juice from the remaining oranges. Combine all the ingredients together and toss lightly. Serve on a bed of lettuce. Garnish with additional green pepper slivers and orange rind, if desired.