So as I mentioned yesterday, I have a kitchen full of amazing produce and for lunch today I made my delicious pink delight salad.
I just love beetroot. I know many people don't like it but for me there is nothing better than freshly boiled beetroot in a salad.
My children have not taken to beetroot yet but by eating this dish in front of my son, he took an interest (in the colour particularly) and asked me what I was eating. I served him just the rice with the quinoa and apple mixed in.
Anyway for all you adults out there needing a little pinkness in your lives (and beetroot loving children too) here is my recipe for my pink salad delight.
Ingredients:
1/2 mug cooked brown rice
4 tbsp. cooked quinoa
4 radishes, sliced
3 small beetroot, cubed
1 apple, grated
3 tbsp. salad dressing (http://kinderkitchenrecipes.blogspot.co.uk/2011/06/todays-nutritious-recipe-from-kinder_20.html)
I didn't add any, but some fresh parsley, chives or coriander would top this salad off perfectly.
Method:
Over the summer and early autumn months I generally eat a salad daily. Making up a daily dressing can take time so I make enough to last me a whole week and keep it in the fridge. By keeping it in a recycled jam jar, you can just give it a good shake and pour when you need to use it.
I just love beetroot. I know many people don't like it but for me there is nothing better than freshly boiled beetroot in a salad.
My children have not taken to beetroot yet but by eating this dish in front of my son, he took an interest (in the colour particularly) and asked me what I was eating. I served him just the rice with the quinoa and apple mixed in.
Anyway for all you adults out there needing a little pinkness in your lives (and beetroot loving children too) here is my recipe for my pink salad delight.
Ingredients:
1/2 mug cooked brown rice
4 tbsp. cooked quinoa
4 radishes, sliced
3 small beetroot, cubed
1 apple, grated
3 tbsp. salad dressing (http://kinderkitchenrecipes.blogspot.co.uk/2011/06/todays-nutritious-recipe-from-kinder_20.html)
I didn't add any, but some fresh parsley, chives or coriander would top this salad off perfectly.
Method:
- Cook the rice and quinoa (as per the instructions on the packet)
- Wash and slice the radishes, peel and cube the beetroot and grate the apple
- Place all the ingredients into a bowl and mix well
- Eat on it's own or with some freshly fried salmon steak and corn on the cob. Yum!
Over the summer and early autumn months I generally eat a salad daily. Making up a daily dressing can take time so I make enough to last me a whole week and keep it in the fridge. By keeping it in a recycled jam jar, you can just give it a good shake and pour when you need to use it.
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