Local Heart, Global Soul
I have a small confession to make… My post yesterday was made to lead you to todays one.
There’s method in my madness.. Why? because the cousin that we shared Christmas Day with had a salad on the dining table that we fell in love with.
It’s easy, tasty and healthy… it has only three ingredients but it’s a wonderful mix and when I started making it for other friends it was snapped up in a flash.
So, here’s todays treasure… an ultra simple salad that can be make in minutes with fresh seasonal ingredients, a true taste that sings “Summer”…
…which needs no additional dressings, is healthy and which is an exciting change from the same-old, same-old offerings at pot-luck gatherings and your staple holiday menu.
– fresh mint (chopped)
– fresh strawberries (chopped)
– beetroot, cooked and sliced … here’s a wonderful recipe if you want to…
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Beetroot and Orange Salad
I wanted something to serve with basic tinned tuna. Yes, I know it is better to eat fresh but I’d been out all day so this is my interpretation of a healthier “ready meal”.
1 small cooked beetroot
Ground black pepper
Peel and thinly slice orange and beetroot and arrange in a circular pattern on the plate. (I added the 2 tablespoons of tuna to the centre of the salad) Chop up chives or herbs of choice and sprinkle over the salad. Season with ground black pepper.
Prep time less than 10 mins!
Facts about Beetroot
According to Self Nutrition Data beetroot is
“Very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Magnesium and Potassium, and a very good source of Folate and Manganese.”
But I also learn from the About.com Guide
“Beetroot has one of the highest sugar contents of any vegetable. Up to 10 per cent of beetroot is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.”
Sounds good to me providing I practise portion control!
Piglet’s Endive Salad
My daughter introduced me to endive recently, and much to my surprise it was delicious! Plus it has good anti-inflammatory properties.
When I returned to Portugal I was delighted to discover endive was readily available here at affordable prices. This simple salad is now one of my lunchtime favourites.
Lean bacon lardons
Hard boiled eggs
Slice endive, wash and dry. Add to salad bowl. Cut hardboiled eggs into quarters and arrange around the edge of the bowl. Fry lardons until crispy and add to the centre of the salad. Sprinkle black pepper, chopped chives and marjoram and sprinkle over the top of the salad.
Please share your endive recipes in the comments below.