Red Root Rave Superfood Boosting Recipe
Tangy, sweet, health boosting recipe. A veritable 'rave' of red superfoods, that tastes excellent cold as well as warm. You can use it as a main meal, or as part of a buffet. With or without Halloumi? You choose - either way you cannot go wrong. Enjoy!
Servings: 4
Ingredients
Salad
- 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
Dressing
- 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
Instructions
Salad Preparation
- 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.
Hot or Cold?
- 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.
- Enjoy!
Notes
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?