Beetroot

Winter Salad

It’s winter on this side of the hemisphere and that usually means no one has time for salads. More stews and steamed or baked vegetables, less crisp leaves and cold salad dressings. If you’re like me and still like the concept of a salad even during winter, this is for you.

It also comes in handy when you’re looking for a new way to serve boring old vegetables. I came up with the idea of a warm salad or a winter salad. It consists of a variety of vegetables and is so easy is to make. You’ll need ANY vegetable you can find. I used beetroot, sweet potato, Red Bell Pepper, Green Beans, Baby Spinach Leaves, Red & Yellow Cherry Tomatoes and Feta

Winter Salad Ingredients

The Beetroot takes longest to cook. I used 4 medium sized Beets. Place raw beetroot in foil and oven bake at your highest heat for 45 minutes (Pre cooked store bought Beetroot will also do the trick) When cooked, a knife should be able to slide into the beets effortlessly. Run under cold water and peel then slice to your liking.
Peel and chop sweet potato to your liking. Season with salt, pepper and olive oil. Place in foil and bake for 20 minutes until tender.
Place green beans in a pot with a quarter cup of water and boil at a very low heat (1 on a 6 mark stove knob) for 7-10 Minutes. This way the beans steam more than boil. I prefer my green beans with a bite to them. Once cooked, drain water and add butter, a teaspoon of garlic, parsley, salt & Pepper to taste.
Place one large red bell pepper directly in the oven for 10 minutes (Turn after 5 minutes) Once the outside is charred, place under cold water and peel. Slice to your liking. I like the sweetness of the roasted bell peppers but if you like your peppers crunchy, feel free to add a fresh pepper instead of a roasted one or both.
Assemble all the ingredients in a bowl. Add the baby spinach leaves, cherry tomatoes and feta and toss.
For the dressing; Melt 1 tablespoon of butter. Add the juice of half a lemon, 1 clove of garlic, 1 tablespoon of balsamic vinegar, salt & pepper to taste. Drizzle onto salad.
FOR ADDED FLAVOUR: Serve with a soft poached or boiled egg. The runny yolk serves as a dressing – FOOD-GASM!!!!!!

Love,