2 medium beetroot
2 carrots, sliced finely with mandolin
½ onion, diced
3 oranges juiced and zest from 2
Sea salt & pepper
2 Tb apple cider vinegar
Mint micro herb- other micro herbs such as cress will also work
Simmer beetroot for 30min, cool, peel and slice finely with mandolin.
Heat 1Tb olive oil and sauté onion with a pinch of salt on a low heat for 15min.
Add orange juice, zest, carrots and 1Tb cider vinegar. Simmer for 15min.
Strain carrots and onion, retaining orange liquid. Return orange juice to heat to further reduce.
Meanwhile arrange beetroot and carrot on a plate, season with salt and pepper.
Remove orange jus from heat, stir in 1Tb apple cider vinegar and 1Tb olive oil, taste for seasoning.
Drizzle dressing over beetroot and carrot, top with micro herbs.
1 medium broccoli head
1 red chilli, sliced
2 garlic cloves, crushed
3 Tb olive oil
1.5 tsp sea salt
1 tsp white pepper
½ lemon juice and zest
3 Tb parsley leaves, sliced
3 Tb Oregano leaves- optional
½ C slivered almond, toasted dry in frypan
Sit broccoli head (upside down) in a bowl of boiling water for 3 minutes, remove and rinse under cold water. This will wash and slightly soften broccoli. Shake off excess water and chop finely, discarding the stalk.
Heat 2 Tb oil of in a fry pan, add chilli, garlic, lemon zest, salt and fry for 1 minute then remove from heat.
Stir in broccoli, parsley, oregano, lemon juice, pepper and remaining oil, coating well. Season to taste.
Top broccoli mix with almonds to serve.
Broccoli florets are good source of Vitamin C (antioxidants), vitamin A (for healthy eyes) and folate (helps red blood cell production, particularly important for pregnancy).
½ bunch kale, washed, stems removed and sliced
1 bunch baby beetroot, leaves & roots trimmed. Keep small leaves for garnish.
8 sprigs thyme
3 garlic cloves
3 inches horseradish root, store bought may be used but the added vinegar will not be alkaline.
Sea salt & pepper
Cut beetroot in half and drizzle with olive oil and a pinch of salt on baking tray. Roast for ½ hour at 200°c, after 15min add garlic and thyme. Toss together turning beetroot.
Cook quinoa according to pack directions, ratio is often 1cup quinoa to 3 cup water in a saucepan for 15 min. Set aside.
Peel horseradish and roughly chop. Blitz in food processor with 1Tb water. When finely chopped add pinch of salt, 1Tb lemon juice and roasted garlic, squeezed from cloves. Blitz together.
Heat 1Tb oil in a large fry pan on medium heat; add kale and wilt, 2min. Fold through quinoa, season with salt & pepper.
Serve kale mixture, topping with beetroot, beetroot leaves, lemon squeeze and horseradish sauce.
Beetroot and Horseradish are fabulous together!