5 Minute Beetroot Salad

All you need is 5 ingredients and 5 minutes to create a delicious and easy side salad.

I love beetroots – not only do they provide the most gorgeous colour but I love the deep earthy taste they bring to any dish.
One of my favourite ways to eat them is raw in a salad. Grating the beets are lovely, but I also love them julienned or spiralised because they give a lovely crunch and they are so sweet!

The simple dressing with apple cider vinegar adds a lovely tang to the dish and makes the salad so addictive – I could easily eat all of it in one go!

5 Minute Beetroot Salad vegan, gluten free, dairy free

This is a super quick salad that packs a punch of flavour. You can easily add any herbs you like – parsley and coriander both work really well in the salad and taste super fresh. Capers also work well for a salty kick! The salad lasts well for a few days in the fridge, but be warned that a lot of liquid comes out of the sweet vegeatbles. I also love mixing this in with a simple kale salad.

3 beetroot, grated
1 large carrot, grated
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste
Fresh herbs, optional

Combine the beetroot and carrot and optional herbs.

Mix in apple cider vinegar and olive oil to taste, as well as the salt and pepper.

Let it marinade for a while in the fridge and serve when ready.

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Rainbow Kale Salad

I haven’t had kale in so long and recently had a real hankering for it after seeing it in store!

My normal procedure would be sauteeing or steaming it with a big squeeze of lemon and a pinch of Maldon salt, but I decided to mix things up a bit and make a kale salad for the week instead!

I’ve made kale salads before here, a simple massaged one and a tahini one, but I love this combination that I made that’s packed with vegetables. Ratio-wise, I like adding more veggies than kale because, let’s be honest, it tastes way better that way.

You can feel free to add in anything you like or omit vegetables. I know that avocado would make a deliciously creamy addition whilst pepitas or walnuts would add a nice crunch to the salad.

Rainbow Kale Salad vegan, gluten free, dairy free
Serves 2 as a main or 4 as a side

This is a wonderful salad that you can make at the start of the week. The kale is massaged until tender and works perfectly with the other vegetables. Feel free to add in any ingredients like nuts and seeds, pomegranate or avocado (although I would advise adding avocado before serving so it doesn’t brown). To make it a main meal, you can add some potatoes or grains like quinoa or some beans.

1/2 bag of kale
1 raw beetroot, grated
1 carrot, grated
Handful of cherry tomatoes, halved
1/3 cucumber, diced
Handful of parsley, chopped
1 tbsp capers (wash if coated in salt)
1/2 lemon
Apple cider vinegar or balsamic vinegar
Extra virgin olive oil (optional)
Sea salt and black pepper, to taste

Wash the kale and dry to get rid of any excess moisture.

Massage kale with lemon juice, a touch of apple cider or balsamic vinegar and a pinch of salt.

Once the kale has gone down in size, add the rest of the vegetables, chopped parsley and capers.

Once mixed, refrigerate for at least half and hour before serving.

Once ready to serve, add some extra herbs on top and any other ingredients like pomegrante. It’s delicious with a drizzle of olive oil here too!

 

Zoodles with a Herb & Tahini Dressing

I seriously think this is one of my most beautiful posts – just look at the colour of all these beautiful vegetables!

Not gonna lie, there is a slight photo overload but I don’t even care because I could stare at these zoodles forever. Just imagine if I had some edible flowers on hand. *heart eye emoji*

Not only do these look incredible, but they taste amazing too! I’ve seriously been living off this recipe, plus a few add ins, ever since I got back to London!

So how’s everyone been? I can’t believe summer is pretty much over – I guess I was having so much fun that it went by like a flash!
I’m actually quite excited about Autumn though – not too cold that my circulation stops but also cool enough to layer up and be cozy!

Zoodles with a Herb & Tahini Dressing vegan, dairy free, gluten free
Serves 2

This is a beautiful and easy lunch idea. It makes the most of the wonderful summer produce and highlights all the flavours. The dressing gives it a nice creamy richness whilst the herbs lift the dish and add a nice spark of flavour. Feel free to add in any extra vegetables, I love adding cherry tomatoes as they add a lovely sweetness, but fruits like pomegranate works equally well to add a pop of colour and sweetness!

2 zucchini (any colour)
1 tbsp light tahini
1 tbsp lemon juice (or substitute with apple cider vinegar)
Water, to thin it out (start with a teaspoon and work your way up until desired consistency)
Herbs of your choice, I like coriander and parsley
A few radishes, sliced thinly
Sea salt and black pepper

To make the dressing, mix the tahini, lemon juice and water.

When fully combined, add the herbs and salt and pepper.

Leave the dressing to the side and spiralise your zucchini. You can also use a julienne peeler.

Mix the zoodles and the dressing and leave to ‘marinade’ for about 10 minutes so the zoodles soften slightly.

When ready to serve, top with radishes and remaining herbs, as well as any other vegetables or fruits.