Beetroot really is one of my favourite vegetables. Apart from the fact it can sometimes be incredibly messy, it has a lovely sweet flavour and full of fibre to keep our gut bacteria happy and healthy.
On top of this, Beetroot is also high in antioxidants thanks to its deep red/purple colour, it is anti-inflammatory and helps to maintain healthy blood vessels.
Kale is also a favourite when prepared right. Kale is quite fibrous, meaning for people with digestive issues, it can sometimes be a bit too much. The trick to making kale more enjoyable when eating raw is to wash the leaves and add them to a bowl. Add some salt, massage the leaves and let it sit a little while, roughly 15 minutes. Rinse well once the kale has softened a little.
Both of these vegetables are wonder foods and a great addition to a plant based diet.
Serves 2-4 (depending on portion size)
150g kale, stems removed and slice leaves in to chunks
2 raw beetroots, peeled and finely sliced
1 small apple, finely sliced into small pieces
100g feta cheese
½ cup parsley leaves, roughly chopped
½ cup sunflower and pumpkin seeds
1tsp salt
For the dressing
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp wholegrain mustard
Salt and pepper to season
Method
Put the kale leaves in a bowl and cover with the 1 tsp salt. Mix thoroughly while massaging the leaves. Leave to rest for 15 minutes
Add all the dressing ingredients to a jam jar or small bowl and shake/mix around till combined, set to the side.
Once the kale has been sitting for 15 minutes, thoroughly rinse and continue to massage under water. If you don't do this the kale will taste very salty. Add the kale to a bowl along with the beetroot, apple, parsley, feta cheese and seeds.
Add the dressing and mix well. Best to eat straight away or can be kept for a day two.
Tip: An alternative way of making this salad is cutting the beetroot up in to little chunks and roasting for 30-40 minutes till they are nice and soft.
Enjoy!