Santa bought us a new food processor and we are making the most of it! everything is getting shredded, sliced and grated! It makes salads more exciting and helps to boost veggie intakes throughout the day. It also helps with meal prep so work lunches are sorted long before that evening fatigue hits and motivation goes out the window.
You can use this salad as a base and add whatever other yummy ingredients you feel like! Carrots, rocket, dandelion greens, radicchio would all be delicious here. We served it with falafels as that is what we had in the fridge at the time, however, any other protein would also work.
This recipe is grain free, dairy free, paleo, vegan
I N G R E D I E N T S
2 fresh beetroots; washed, cleaned and stalk removed
2 tablespoons of pickled ginger; finely chopped
1 spring onion; finely sliced
1 tablespoon white sesame seeds
a small handful of arame seaweed rehydrated (optional)
Dressing:
juice from 1/2 a lemon
1 tablespoon of the pickled ginger liquid
1 teaspoon sesame oil
fresh chili (optional)
salt and pepper
M E T H O D
- Using a food processor or box grater, grate the beetroot and place into a salad bowl. Add in the remaining salad ingredients and toss well.
- Make the salad dressing and add to salad.
- Serve as is with your protein of choice.