Red Root Rave is a superfood boosting recipe. Served cold or hot. Full of red beet root, pomegranate, red cabbage, red onion, red lingonberry apple cider vinegar dressing – and chickpeas for fibre and earthy counter balancing taste against the sweet tangy redness.
Try it with or without Halloumi. You can also have the red root rave salad cold either in all its raw food health screaming cold goodness; or indeed roasted in the oven – which leaves the dish glistening with shiny vegetarian health boosting goodness.
Red Root Rave: Superfood Boosting Recipe
Superfoods are nutrient powerhouses that pack large doses of antioxidants, polyphenols, vitamins, and minerals. Per calorie they are have high levels of health boosting properties. Eating is said to reduce the risk of chronic disease, prolong life, and add bags of energy to your happy metabolism. What is certain is that people who eat clean, healthy foods are also leaner and less sick than those that don’t. Superfood may be a trend and not a scientifically recognised expression – but hey, more nutrients per calorie doesn’t harm, does it?
Green superfoods are great. Spinach, kale and other leafy greens are the basis of most of my meals. Red however adds an extra boost. The red colour in fruit and vegetables is due to the presence of phytochemicals, such as anthocyanins and lycopene – which can fend off urine infection, high blood pressure, heart disease, reduce cholesterol, and lower cancer risk through its antioxidant properties. This recipe is a veritable red root ‘rave’ of great flavour, taste and works perfectly as a meal of its own – or as part of a buffet. Enjoy!
- 3 Beet Root (steamed)
- 1 Red Onion
- 50 Gram Red Cabbage
- 30 Gram Red Bell Pepper
- 1 Carrot grated
- 1 Tomato
- 3 Sundried Tomatoes
- 30 Gram Chickpeas
- 1 Pomegranate - seeds yielded from a medium size fruit
- 30 Gram Spinach (to serve on)
- 50 Gram Halloumi Cheese - Optional
- 1 Table Spoon Apple Cider Vinegar (if you can find it infused with lingon berry it is great)
- 2 Table Spoon Olive Oil
- 1 tea spoon cinnamon
- 1 tea spoon turmeric
- 1 tea spoon sambal oelek (indonesian chili paste) Optional
- salt and peppar to taste
- Set your oven to 200 degrees celcius (if you want the dish warm)
- Chop all the salad ingredients into bite sizes pieces, except for the pomegranate and halloumi (if used) and set aside.
- Mix the dressing
- Add the salad vegetables to the dressing and let them soak for about 10 minutes.
- If you are into raw food and want this dish cold, simply add the pomegranate seeds and serve on top of a spinach bed.
- If you want this as a warm dish - spread your vegetable mix onto an oven tray and roast them for ca 20 minutes.
- When the oven has done its job, spread the warm vegetables onto a cold spinach bed.
- If you choose to have Halloumi on top - simply shallow fry the Halloumi cheese for max 2 minutes per side in a frying pan, and add on top of the dish.
- Spinkle your pomegranate seeds over the dish as a final flurry and serve.
- This works cold or warm, you choose. The Halloumi cheese adds salty to the sweet, tangy vegetables and fruity salad - and make for an excellent Vegetarian main meal. You can also have it as a buffet dish and serve with meats, or fish - or why not a festive season side dish?