Monday, 27 February 2012

Beetroot, Carrot, Apple & Walnut Salad GF SCD

The deep, rich colour of beetroot makes salads very attractive and packed full of nutrients. It contains a unique source of phytonutrients called betalains which have been proven to have anti-inflammatory and anti-oxidant properties. A source of folate, manganese, potassium, vitamin C, tryptophan, magnesium, iron, phosphorus and copper, this sweet vegetable is also believed to be good for the heart and a great liver cleanser.

Beetroot, Carrot, Apple and Walnut Salad GF SCD

salad leaves (I used rocket, spinach and watercress)

1 large red apple
3 cooked beetroot
1 medium carrot
30g walnut pieces
½ lemon
2 or 3 tblsps walnut oil (or extra virgin olive oil)
bunch of chives
sea salt & freshly ground black pepper

  • Chop the apple into small pieces.
  • Tip into a bowl and squeeze the juice from half a lemon on to it. Chop the beetroot.
  • Tip into the bowl and mix together.
  • Grate the carrot and add to the bowl.
  • Mix well together and season with sea salt and freshly ground black pepper. Tip the walnut pieces into a frying pan and toast for a minute or two over a medium heat.
  • Tip some salad leaves into a dish and pour the beetroot, apple and carrot over the top. Sprinkle with the walnut pieces. Cut the chives over the top of the salad.
  • Drizzle two or three tablespoons of walnut oil all over the salad.