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.





Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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