Thursday, December 30, 2010

Roast beetroot salad with Swiss brown mushrooms.

I am eating this salad as we speak and it is divine. I can feel all the little vitamins and minerals flooding into my bloodstream making my body so happy. Ok, maybe not but after this festive season I have actually been craving lettuce. I swear, craving. So for this recipe, I added together lots of delicious ingredients whilst pondering what vegetables to put into my new veggie patch...
Four large cos lettuce leaves, ripped to shreds or sliced as you will.
One beetroot, skinned, chopped and roasted (to roast it, put it in a pan. Drizzle olive oil on top with a shake or two of pepper. Put in the oven at 180C or 360F for 30 minutes, turning after 15).
8 cherry tomatoes, halved.
One Swiss brown mushroom, sliced.
About half a cup of chopped cucumber- I like it chunky.
Two tablespoons alfalfa sprouts.
One tablespoon of apple cider vinegar.
One teaspoon or so of your favourite oil (flax, olive or truffle works well).
Really all you need to do is chuck it all in a bowl, drizzling on the oil and vinegar last. Maybe add a few shakes of pepper and some chopped basil.
Serves one to two as a main and I'd say, serves four as a side.

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