Beet Salad

Pink Beet Salad

Beet Salad

Well hello hello, it’s been a while! Life has been crazy lately as I focused on my studies, worked hard for my department at university and hosted my Canadian boyfriend at my home. The question if I can still call this ‘hosting’ after 8 month is debatable at least, but let’s not get to deeply into this. Summer is coming to an end again, and it was exactly one year ago that I embarked on my journey to Canada for the first time. Who would have thought I am moving there for a whole year only a year later? Yep, next week I will be boarding this plane again. This time the destination is Edmonton, Alberta. And this time I am not going to do it alone. A whole year of studying and working at University of Alberta ahead, what an adventure!

Luckily all the stress did not impede on our eating habits, we have been eating just as healthy as ever. The only thing that has changed is the frequency of a camera in my hands, and the constant habit of forgetting to write down recipes. Also, I have been repeating certain nourishing favourites in order to keep the hassle at a minimum. This tasty and flavoursome Pink Beet Salad has been one of our go to meals recently, may it be for a quick lunch or to takeaway on a hike. It is fresh, filling, delicous, and done in just half an hour. And it maybe tastes even better after a day in the fridge, therefore it is great to prepare ahead. So go grab some beets and get it roastin’!

Beet Salad

 

Pink Beet Salad

Serves: 4 servings
Prep time
10 mins
Cook time
20 mins
Total time
30 mins

For the salad:

1 big beet
1 teaspoon olive oil
0,5 teaspoon dried thyme
1 pinch of sea salt and freshly ground pepper

300 gram bulgur
1 tablespoon tomato paste

1 teaspoon veggie broth
salt to taste

4 small radishes
1 handful cherry tomatoes
1/2 bunch of chives

For the dressing:

1 lemon, juiced
2 tablespoon olive oil
0,5 teaspoon maple syrup
0,5 teaspoon dijon mustard
1 generous pinch of sea salt and freshly ground pepper

1. Preheat the oven to 220°C.

2. Cut beet root into small cubes, spread on a baking sheet and drizzle with olive oil and the spices. Stir until well combined. Roast for approximately 20 minutes or until browned and fragrant.

3. In a medium sized pot bring water to a boil (usually the water/bulgur ratio is 2:1) and cook bulgur as instructed on the packaging. Add tomato past, the veggie broth, and salt for flavour.

4. Slice the radishes and tomatoes and chop the chives, then put aside in a big bowl.

5. Finally, prepare the dressing by combining all of the leftover ingredient. Mix until smooth.

6. Once the beets are well roasted, take them out of the oven. Add them together will all of the other ingredients into the big bowl with the veggies. Mix and enjoy!

Beet Salad

 

 

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