Beetroot, mint and goji salad

Sometimes all you want is a salad that is full of contrasting flavours yet still tastes fresh. Well, this one seems to fit that criteria perfectly.

This salad was a tasty companion to the kale, zucchini and goat cheese tart I made for a picnic recently.

Red onion marinating in lemon

I marinated the onion in the lemon zest and juice for a few minutes to take the sharpness out of the onion and prevent it from becoming overpowering in the salad.

Toasted seeds and nuts

When the seeds and nuts are toasted I find they have a more intense flavour and are crunchier which really works well with this salad.

Coconut yoghurt dressing

I use coconut yoghurt on anything and everything as I think it lends any dish that flavour you didn’t even know was missing. I find that this dressing actually makes the salad.

Salad all tossed

This is a great salad to enjoy on its own, or with a slice of kale, zucchini and goat cheese tart.

Enjoying the salad with a slice of tart

Store in a sealed container to up to 3 days in the fridge (keep the salad and dressing separate).

Beetroot, mint and goji salad

Serves 4

Ingredients:

  • 3 beetroots, peeled and sliced
  • 1 red onion, peeled and finely sliced
  • 1/2 lemon, zest and juice
  • 1/2 cup fresh mint, washed and chopped
  • 1/4 cup fresh coriander, washed and chopped
  • 1/4 cup fresh parsley, washed and chopped
  • 2 cups cooked quinoa
  • 1/2 cup goji berries
  • 2 TBSP pumpkin seeds/pepitas
  • 2 TBSP slivered almonds
  • 2 TBSP pine nuts
  • 1/2 cup coconut yoghurt
  • 1/4 cup fresh mint, washed and chopped
  • 1 TBSP cumin

Method:

  1. Preheat oven to 180C/350F and line 2 baking trays with baking paper. Place beetroot on a lined tray and bake for 20 minutes.
  2. Place pumpkin seeds, slivered almonds and pine nuts on another baking tray and toast for 5 minutes, or until golden.
  3. Place onion and lemon zest and juice in a large bowl for 5 minutes.
  4. Mix the dressing of coconut yoghurt, 1 TBSP mint and 1 TBSP cumin together. Set aside.
  5. Add mint, coriander and parsley to onion and lemon bowl. Toss to combine.
  6. Add cooked beetroot, toasted nuts and quinoa. Toss well.
  7. Sprinkle in goji berries. Serve with dressing and enjoy!

Have you ever tried coconut yoghurt before? If yes, what do you use it for?

2 thoughts on “Beetroot, mint and goji salad

  1. Pingback: Healthy Christmas recipes | emma lauren

  2. Pingback: ‘Twas the week before Christmas! | emma lauren

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