Beetroot and herb salad

Penny asked me to send her the recipe I had made up, just using up all the fresh herbs and beetroot my friend Manfred had harvested from his own backyard. There is simply nothing better than fresh, homegrown, seasonal herbs, salads and vegetables, just cut up in fine slices (the finer the better to blend the different flavours):

grated fresh beetroot

grated carrot

finely sliced mint, basil, parsley, kale, spinach, rocket salad… (any herb you find)

finely slices 1/4 onion and 1/2 a clove of garlic (1/2 chilli optional)

finely sliced orange pieces and red cabbage slices

a few toasted pine nuts and sunflower seeds (optional)

and I added a couple of slices of fried haloumi

Dressing: lemon, olive oil, Himalayan salt (I actually used my new favourite sea salt with wild Aussie herbs), pepper and a dash of apple cider vinegar (with the mother)

Of course, as I made it up, so can you – add anything you enjoy.

 

 

 

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