ROASTED BEET SALAD WITH YOGHURT DRESSING

SALADSINSTAGRAMMAIN COUSES IISTARTERSSCD RECIPE 4

Jan 3

During the holidays, I tend to enjoy sweets and treats and lots of cooked foods as well as the occasional alcoholic beverage. Although I still stick to the main SCD diet free of refined sugars, grains, lactose, and starch, I still rack up the natural sugars, carbs, and cooked foods more than I normally would. Come January 1st, I’m always eager to switch my diet back to mostly fresh fruits, vegetables, nuts, fish or grass-fed lean meat, homemade yoghurt, and fresh pressed vegetable juices. My gut never feels bad throughout the holidays, but my energy level increases as I cut out the extra sugar and ramp up high-quality nutrients. The change from the holidays to my usual diet is actually one I’m looking forward to. I love all kinds of different salads and combine them with grass-fed beef, chicken, or fish to make it my main meal. Many of my favorite salads are on my website, including the arugula salad, wedge salad, Belgian endive salad with apples and lemon dressing, arugula with lemon dressing and parmesan, the Greek salad, and now this roasted beet salad with yoghurt dressing. The roasted beet salad is packed with antioxidants from beets including a load of vitamin C and vitamin A, as well as potassium from the pea sprouts and plenty of probiotics from the homemade yoghurt. If you prefer a raw salad, you can also simply grate four peeled beets to replace the cooked beets. I wish all of you a good and healthy start into 2022!

If you’re like me and love anything salad, make sure you don’t miss the recipe for Caesar salad that will soon be on the blog - it has been the kids absolute favorite for the past couple of months! You can follow me on Facebook and Instagram for the latest updates, or feel free to get updates through the RSS feed below!

SERVES 4
INGREDIENTS
for the salad:
2 bunches of beets (about 6)
4 oz sweet pea sprouts

for the dressing:
1/2 cup homemade yoghurt
2 tbsp olive oil
1 tsp honey
juice of 1/2 lemon
1/2 tsp sea salt
freshly grated black pepper
4 sprigs of dill, minced

tools:
skewer stick and aluminum foil

INSTRUCTIONS
Wash the beetroots and wrap them in aluminum foil. Place the beetroots onto a rimmed baking sheet and bake at 350°F / 180°C for about 50 minutes. They’re done when a skewer stick can be inserted easily. Remove from the oven and let cool.

Once they’re cool enough to handle, unwrap the beetroots and, wearing rubber gloves, remove the peel by rubbing it off.

Cut the beetroots into bite-size wedges and set aside.

for the dressing:
Place all of the ingredients for the dressing in a small mixing bowl and mix until smooth.

Add the beetroot pieces and sweet pea sprouts to a medium salad bowl and drizzle with the salad dressing. Garnish with dill.

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