I love a good dinner salad. This salad is hearty and filling, but light enough to enjoy on a warm summer day. Best of all, it’s full of nutritionally rich ingredients, to replenish your body after a long day.

 

If you’re short on time, this is an easy recipe to prep in advance. The sweet potatoes and beets can easily be cooked up to two days in advance and kept in the fridge. The cauliflower dressing can also be made up to a day in advance; in fact, by allowing the cauliflower to sit in the lemon and olive oil mixture, the flavours have time to further develop and the cauliflower soaks it all in. Delicious!

 

Sweet potatoes are one of my favourite superfoods. They are jam packed with all sorts of vitamins, minerals, fiber and antioxidants, and they add a lot of substance to a meal. Likewise, beets are incredibly beneficial. They are packed with vitamins C and B6, as well as folate, potassium, manganese and fiber. Broccoli provides vitamins K and C, folate, fiber and protein. Cauliflower is an antioxidant powerhouse, laden with vitamin C. It’s also a great source of protein, vitamin K and potassium, as well as a plethora of additional minerals. Pumpkin seeds are full of magnesium, zinc, protein and copper, and add a pleasant crunch to this salad.

 

My favourite thing about this salad is that the combination of protein, vitamins, minerals, anti-inflammatories and antioxidants are the perfect replenishment for muscles, skin, hair and nails. This is a big, filling salad that can satisfy a hungry group of four, making it the perfect option for a group. Eating well should always make you feel great, inside and out! Until next time, eat well to live well.

Sweet Potato and Beet Salad with Cauliflower Rice dressing
Cook Time
20 mins
 
Course: Appetizer
Ingredients
  • Sweet potatoes
  • Beetroots
  • Asparagus
  • head Broccoli
For the dressing:
  • Cauliflower (raw)
  • Olive oil
  • Lemon juice
  • Mint leaves
  • Walnuts
  • Pumpkin seeds
  • Pine nuts
Instructions
  1. Preheat oven 185C


    2. Slice the sweet potato , drizzle with olive oil place it on a baking tray and bake for 10-15 min


    3. Peel beetroots and cut into chunks. Cook in boiling water until soft.


    4. Chop asparagus and broccoli. Steam cook for 5-7 min


    5. Grate Cauliflower using a box grater. 


Leave a Reply

%d bloggers like this: