Kicking off February with four weeks of salad recipes to carry us through the end of the grey cold months with a fresh boost of vitamins. This salad is everything you want from a Winter salad, with earthy caramelized beets, nourishing feta and avocado and fresh crunchy greens. Pair with your protein of choice for a full meal and make it your ideal uplifting lunch of dinner.
Serves 4
Ingredients: (preferably organic)
- 2 mini lettuces, washed & chopped
- two handfuls arugula, washed & chopped
- 3 different colored beets, peeled & finely sliced into half-moons
- 1 tbsp avocado oil
- pink Himalayan salt, to taste
- 1 avocado, sliced into half moons
- 1 grapefruit, segmented
- ½ block sheep’s milk feta, crumbled
- a handful shelled pistachios, chopped
Citrus Tahini Dressing
- ½ lemon, juiced
- 1 tsp tahini
- ½ clove garlic, minced
- ½ cup olive oil
- pink Himalayan salt, to taste
- a drop of maple syrup
Directions:
01. Pre-heat the oven to 180C and spread out the sliced beets on a parchment paper lined baking sheet. Season with olive oil and salt and bake for 40 minutes.
02. Make the dressing by combining the lemon juice, tahini, minced garlic, olive oil, pink salt and maple syrup and mix well.
03. On a platter or in a large bowl, spread out the chopped lettuce and top with arugula. Once the beets are done, let them cool off slightly and place on top of the salad.
04. Garnish with sliced avocado, grapefruit segments, crumbled feta and chopped pistachio. Drizzle with citrus tahini dressing and serve.
