Diet: Dairy Free, Gluten Free, Paleo, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 2
Preparation Time: 5 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 1 hour 50 minutes

Description

I am obsessed with the colours of this salad! Red beets, candied beets, golden beets and blood orange, it’s like a warm sunset on a plate!

Quick note – don’t let the timing of this salad put you off, it literally take 2 minutes to throw it together; the only thing that’s time consuming is cooking fresh beetroot.

If you’re busy with housework then you can go about your day and leave the beetroot to cook in the oven. Or, if you have some spare time, cook it on your food prep day and then serve it later in the week for lunch. Simple!

This dish provides a nutritious mix of fibre and healthy fats (including omega-3 fatty acids). The various flavours and textures of the dish work seamlessly together and to top it all off we include a sprinkling of chopped mint leaves and crunchy walnuts.

Whilst we are on the subject of walnuts, have you ever looked at them and thought that they look just like a human brain? In all honesty we hadn’t, until someone mentioned it. Walnuts are a proven brain food! Walnuts are rich in phytochemicals, polyunsaturated fatty acids and are known to benefit brain health.

Omega 3 fatty acids, abundant in walnuts are one of the fundamental building blocks of brain cell membranes, which is why these delicious nuts have been studied for their effects on mood and cognition. It’s amazing what nature can do for us!

Ingredients

• 180g candied beetroot
• 180g red beetroot
• 180g golden beetroot
• 1 blood orange
• 20g fennel bulb (grated)
• 2 pears
• 1 tbsp cashew nut 'cheese'
• A handful of chopped mint leaves
• A handful of crushed walnuts

Dressing

• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp white wine vinegar
• Pinch of salt & pepper

Method

1. Cook the beetroots in a pan of boiled water until soft. Alternatively, if you prefer you can wrap each beetroot in baking parchment and place into the oven at 180 degrees for approximately 1 hour 45 minutes (until soft).
2. Once the beetroots are cooked, allow them to cool and then peel the skin.
3. Next, peel the oranges and pears. Slice into thin pieces along with the beetroots.
4. Mix the dressing ingredients together in a bowl.
5. Place the pear slices and fennel shavings evenly onto each plate. Then layer the various beetroots and oranges decoratively, placing a thin layer of cashew nut cheese or a pea-sized dollop between each beetroot.
6. Top with the mint leaves, walnuts and the dressing. Serve and enjoy.