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.
When it’s sunny pretty much all I crave is salads and raw food!
It makes me feel so light and healthy and I love the delicious Asian flavours that I seem to play around with a lot during the summer months!
This has the perfect light flavours with the zing from the citrus! So good guys. I actually just ate this to myself. I know the recipe is for two but sometimes you gotta YOLO. (dw that was ironic.)
But if you guys can find irizake (you can probably find it online? I tried searching it but nothing came up!) please use it because the flavour is amazing. It’s provides a saltiness with a slight sweetness and ugh it’s just so good!
Fresh Sesame Cucumber Carpaccio vegan, dairy free, gluten free
This is the perfect light summer side as it’s full of fresh flavours! Feel free to maybe add some beetroot, daikon or carrot which I’m sure would also go well with the Asian flavours in this dish.
1/3 large cucumber, sliced with a mandolin
A few florets of broccoli
Toasted sesame oil
Irizake (this may be hard to find so feel free to use soy sauce or tamari for a gluten free option)
Squeeze of lemon or lime
Black sesame seeds, to garnish
Sliced spring onion, to garnish
First steam the broccoli for about 2 minutes.
While it is steaming, slice the cucumber and any other optional vegetables and lay it out on a place.
Mix the oil, lemon and irizake or soy sauce in a jar and shake.
Place the broccoli on top, add the dressing and garnish with sesame seeds and spring onion.