Sunday Lunch Sides: Summer Beetroot and Rocket Salad with Oven Roasted Veggies

24 October 2016

This week I’ve decided to treat you to two awesome nutrient packed recipes in one. This combo is perfect for Sunday lunches with friends. I recently took this along to a barbeque my best friend hosted, and it was so well received! A great combo of delicious fresh summer beetroot and rocket, paired with oven roast vegetables makes for a delicious antioxidant rich side dish to your favourite main. For me, making fresh healthy recipes that are enjoyed by everyone is the ultimate reward – and it’s a fantastic way to rub off some healthy eating appreciation on to even the most health resistant peeps.

Fresh Summer Beetroot and Rocket Salad

Ingredients

4 medium sized beets – skins removed, steamed until soft and sliced into thick chunks

1 x 250g pack fresh rocket

½ cup crumbled tofu / feta

3 tbsp. lightly toasted sunflower seeds

3 tbsp. lightly toasted flaked almonds

1 avo – deskinned and cut into cubes

2 tbsp. olive oil

Balsamic Glaze

Himalayan salt to taste

Instructions

Step 1:

Place rocket, olive oil and avo in a large salad bowl and toss together.

Step 2:

Top with beetroot chunks, crumbled feta/tofu, sunflower seeds and flaked almonds. Season with Himalayan Salt, Balsamic glaze and black pepper

Oven Roasted Vegetables

Ingredients

2 cups ready prepared butternut cubes

1 cup thickly sliced baby marrow

1 red onion thinly sliced

½ cup red peppers – roughly chopped

½ cup green peppers – roughly chopped

2 sprigs fresh rosemary

Himalayan Salt

Extra Virgin Olive Oil

1 tsp. dried oregano

½ tsp. dried thyme

1 tsp. dried basil

Instructions

Preheat Oven to 180°C

Step 1:

Lightly grease a baking sheet with olive oil spray

Place ready prepared vegetables in a large mixing bowl. Add 2 tsp. olive oil, dried herbs and a generous amount of Himalayan salt and toss thoroughly. For extra flavour toss with homemade basil pesto.

Step 2:

Spread out evenly on baking sheet and place rosemary sprigs on top. Oven bake for 20-30 minutes until veggies are soft.

Step 3:

Change oven setting to grill and allow vegetables to cook further for 10 minutes until lightly browned and crisp

Step 4:

Once crisp, remove from heat and serve warm alongside beet salad, paired with your favourite main.

Enjoy!

Yours in Health Always,

Cara-Lisa

@caralishious

xoxo