recipes for healthy living

Tag: beetroot

Winter Salad of Beets and Squash

Check out this delicious winter salad for a hearty lunch or a delicious first course. Serve this luke warm rather than cold and it is just YUM. The caramelised walnuts are the perfect counterfoil to the beetroot and feta so don’t omit this step. Full of great antioxidants and vitamins from the veggies never mind the Omega 3 fatty acid boost from the walnuts and good oil fats. Beetroot in particular is great for Heart Health so what’s not to ♥.

Winter Salad of Beet and Squash

Serves 2

1 beetroot, peeled and chopped into 2” pieces
1 small butter nut squash peeled and chopped into 2” pieces (if very big, just use the long end).
4oz feta cheese chopped into 2” cubes
4oz walnuts
1 tbsp of sugar
Rape Seed oil
4 handfuls of mixed leaves
Vinaigrette dressing for the salad

Oven at 180C
Roast the beetroot until tender. (About 15 minutes) (Remember to use disposable plastic gloves when peeling and chopping if you don’t want purple hands).

Heat some oil in the pan over a medium heat and add the butternut squash. Season and cook until the underside is golden brown and lovely and caramelised.
Turn over and repeat for the other side.
Put pan into the oven to finish cooking – about 8 minutes.
Clean the pan and place back on a high heat.
Add the sugar and let it caramelise, as soon as this happens, tip the walnuts in and stir around quickly to coat them in the sugar.
Tip them into a bowl when caramelised so as not to burn.
Arrange the beet, squash and feta on a plate and add the mixed salad leaves.
Toss over the candied walnuts, drizzle over some simple vinaigrette and serve and enjoy!.

And since we talking winter……

Beetroot and Goats Cheese Salad

Beetroot Salad, Pine Nuts, Salad Leaves, Goats Cheese

I’ve spoken a little bit about my adventures in gymnastics before. I tend to get funny looks when I mention it as its not that common in Ireland for women of a certain age to still be throwing themselves at a crashmat in the hope that something beautiful will result. I love it tho, I’m no Nadia but I’m pretty strong, reasonably fit and it helps keep me that way. I hope to keep it up for as long as I can as it is fantastic all round workout and good fun. This week tho’ I have struggled with work and other stuff which kept me away from my class. To compensate, I decided to try eat really clean for the week since I wasn’t getting my normal quotient of exercise in. This salad was dinner last night – beautiful beetroot paired with goats cheese and some pine nuts for crunch. I love it for it’s flavour but its also a real winner nutritionally, rich in antioxidants and nutrients, great for cardio vascular health and tastes so yummy. My mother used to love eating the beetroot that came from a jar – she loved the pickling juices. Me, not so much – I prefer to buy fresh beetroot and roast it if I can, or to buy the vac packed version. Either way this is delicious – pack the rest in a lunch box the next day to bring to work and have with some crunchy veggies like carrots and celery.

500 gr beetroot.
1 garlic clove peeled mashed and crushed.
2 tbsp extra virgin olive oil.
5 tbsp Greek style natural yoghurt.
.5 tbsp of balsamic vinegar.
1 tbsp of spice mix like my garam masala from here or a bought version.
Salt and Pepper.

Set aside 100gr of beetroot
Put everything bar the yoghurt into the blender and blend well to a puree.
Add the yoghurt and pulse till mixed.
Season with salt and pepper, taste and if you are happy, tip into a bowl.
Chop the remaining beetroot into small dice and incorporate into the beetroot puree. This gives a lovely texture that
is not all smooth puree.

Plate up as shown with your goats cheese of choice, some toasted pine nuts and a selection of dressed salad leaves. I put a metal ring (like a scone cutter) onto the plate and filled it with the beetroot and lifted the ring away to make a nice shape, but that’s optional! I had some left over baby potatoes which I tossed in oil and herbs and roasted in the oven for a few minutes which I also used. Just delicious!.

Beetroot Salad with Goats Cheese

And plenty over the next day for dipping with some Pitta crisps brushed with oil and baked in the oven for about 5 minutes.

Beetroot dip and goats yoghurt dip

Selection of DipsSunday night is always get ready for the week night – laying out our clothes and thinking about what food or snacks we need. It can be hard to have access to tasty healthy lunches and snacks especially if work is in an industrial park like mine used to be. These recipes are really easy to prepare and bring to work in little containers and stick in the fridge until you are ready to enjoy. Bring a selection of your favouite veggies to enjoy them with.

Goats cheese and yoghurt dip

9oz fresh goats cheese

4 tbsp Greek style natural yoghurt

1 garlic clove – chopped and mashed into puree with a little salt

1 tbsp each of your favourite herbs (any of Flat leaf parsley, chives, thyme, tarragon, chervil, mint, coriander)the list is endless. Ensure they are finely chopped

Mash the goats cheese and yoghurt using enough yoghurt to get a loose but not runny consistency

Mix the garlic thoroughly into the cheese and yoghurt

Stir in the herbs and season to taste

Great with chopped veggies

Well worth making even if you only have parsley and chives!

Beetroot Dip

I love love love beetroot. I grow it and really rate it  – rich in antioxidants and nutrients, great for cardio vascular health and I could eat this dip every day.

The recipe here is loosely based on Skye Gyngell’s recipe though I always omit the chilli so that Eva can have it and also it does depend on what herbs I have in the house. It is delicious eitherway!

500grammes beetroot

1 garlic clove peeled mashed and crushed

2 tbsp mint, 4 tbsp coriander stalks and leaves

2 tbsp extra virgin olive oil

5 tbsp Greek style natural yoghurt

1 tbsp of balsamic vinegar – I have one flavoured with Pomegranate which I use for this though any good balsamic will do

1 tbsp of spice mix like garam masala

Put everything bar the yoghurt into the blender and blend well to quite a smooth puree.

Add the yoghurt and pulse till mixed. Taste for seasoning.

Coriander and Pistachio raita

For each 1 person:-

1 tbsp each of chopped fresh coriander, chives and mint

1 inch piece of red chilli deseeded and finely chopped (more if you like it!)

1 tsp nigella (black onion) seeds (These add a lovely nutty peppery flavour)

1 tbsp shelled raw pistachios roughly chopped

150g greek style yoghurt

Mix everything together and season generously with black pepper and a little salt.

If you are doing this to being into work for lunch, keep your nuts separate until ready to eat to ensure maximum crunch.

%d bloggers like this: