Category Archives: Salads
I love beetroot salad but I don’t enjoy all sugar and who know’s what else they add in the store-bought pickled versions. Beetroot is in season now and you can pick up a bag full of this goodness for a reasonable price.
Nothing beats a freshly made beetroot salad and I have a sugar-free vinaigrette that will still give you that sweet and tangy flavor of a pickled salad.
Add some Fresh spring onion, finely sliced crunchy onion rings and chunks of Feta Cheese and you have a winner side dish.
1 Kg Beetroot ( +- 10 beets )
150 ml white vinegar
2 – 3 Tbsp Fructose / or alternative 5 – 6 Tbsp white sugar
Pinch of Salt
1/2 bunch of chopped spring onion
1 onion thinly sliced
I find it best to cook the beets first and to peel them afterwards, the skin just slips of from the beets after cooking.
Cook Beets until soft (+- 30 – 45 minutes) in a large pot.
Remove the beets from the pot and rinse under cold water. Cut the top and the bottom of the beets and either slide the skin of with your hands or with a knife.
Cut beets into slices and pack alternatively with the sliced onions in a deep container.
Cook the vinegar and the fructose for a minute on high heat, add the pinch of salt.
Pour hot liquid over your beets and refrigerate until serving.
Transfer your beets to your salad dish / bowl and sprinkle with chopped fresh green onions and chunks of feta cheese.
This beetroot salad can be stored up to a week in the fridge in an airtight container.
Cooked beetroot can be stored up to 10 months in the freezer.
Some interesting facts about Beetroot
Beet pulp is fed to horses that are in vigorous training or conditioning and to those that may be allergic to dust from hay.
The consumption of beets causes pink urine in some people.
Did you know that Quinoa is in fact a seed and not a grain?
I’ts high in protein, good news for body builders, fitness fanatics and vegetarians and it’s also gluten-free.
I love the texture of Quinoa, it’s very similar to couscous although you cook it like you would cook rice.
Try this high protein salad for lunch, a great and filling super food for when you hitting the Gym in the afternoon!
500 g Beef cut into thin strips
1 1/2 cups of cooked Quinoa
3 tbs of Olives (pitted and sliced)
1/2 cup of cooked Corn
3 sprigs of spring onion
1/2 onion finely diced
Salt to taste
Olive oil for frying
15 ml of Salad Dressing of your choice
Fry the onion and the beef in a little olive oil, set aside. Chop the spring onions and add to beef. In salad bowl mix together the remainder of the ingredients adding the beef last. Add Salad dressing of your choice and mix through one last time.
Serve hot or cold.
Quinoa contains a chemical called saponin that has a bitter soapy taste. Most commercial Quinoa will already be washed, but it’s a good idea to rinse it before you use it in case there are residues.
I love cooking but sometimes I’m just too tired and too lazy to cook.
On days like these I make my cous-cous beef strip salad. Not only is it packed with goodness it is also quick and easy to make, and by quick I mean 30 minutes.
So what is your “too tired to cook recipe”?
10 ml olive oil
400 g steak cut into thin strips
1 tsp Robertson’s steak and chop spices
1 punnet of mushrooms sliced
I red bell pepper cubed
1 onion sliced
1 green chilli chopped
1 tsp Roberson’s veggie spices (optional)
1 garlic glove chopped
1 cup Cous-Cous (cooked to instructions)
60 g of cheese (Cheddar or Gouda) cubed
50 g black olives (pitted and sliced)
1 tomato cubed
1 /2 cucumber cubed
2 gherkins sliced
1 tbs salad dressing of your choice.
Ground black pepper to taste
Cook the Cous-cous as per instruction on the box and allow to cool.
Chop the tomatoes, cucumbers and gherkins and mix together. (put everything in a sieve that is over a bowl to allow the extra water and juices to drain while you are busy with the rest of the salad. This will prevent the salad from being soggy once mixed).
Heat your oil in a pan. Fry the onions until soft, add the mushrooms frying for another few minutes. Add the beef strips, garlic, chilli, red pepper and spices and fry until the beef are cooked through. Remove from the heat and set aside to cool down a bit.
Transfer the tomato mixture to a large salad bowl and add the salad dressing, the Cheese and Olives. Add the beef mixture and the Cous-Cous and mix with a fork.
Season with ground black pepper.
The salad can be made a day in advance and taste really good if left overnight giving the cous-cous the opportunity to just suck up all the lovely juices from the meat and mushrooms. However if you want to make it before hand don’t add the tomatoes, cucumber and gherkins, rather mix this in just before serving.
I don’t know if this is an age thing, but somehow Valentine’s day is getting more enjoyable as the years go by….Somebody should have told me years ago that being in your 30′s is far better than being in your 20′s. Let’s hope the 40′s is even better!
Well since I’m sharing my son’s Valentine chocolates tonight I should make up for it with a healthy salad tomorrow, you know, just to balance things out.
If you love beans you will love this salad.
400 g green beans
1 x tin mixed beans
1/3 cup rice vinegar
5 tbs sugar
salt and pepper to taste
1 wheel of feta cheese
Cook the green beans in salt water till soft, strain, cut in half and set aside.
Strain all the water from the tin of beans and add to salad bowl.
Add the green beans to the mix beans and season with salt and pepper.
Mix the sugar with the vinegar in a sauce pan and simmer for a few minutes, making sure that all the sugar have dissolve.
pour hot vinegar mixture over your salad.
Assemble salad in glass containers also adding some of the vinaigrette in each container. Divide the feta cheese amongst the containers and add last.
refriderate and enjoy later.