Beetroot, broccoli, pumpkin seeds…
Just creating my lunch menu. Since I know I’ll have a spiced pumpkin-broccoli soup-puree and avo toasts as main dish, I decided to make a salad as entrée. It’s going to be a bright delicious raw beetroot salad with arugula, pear and pine nuts. I simply adore this quartet!
Arugula is one of my favorite greens and salad bases. It perfectly matches most of other plant ingredients, especially great with grilled veggies and mushrooms. Apart from that, arugula is good for digestion. Yes, it works indeed! But don’t rush to start a new diet. This grass is quite bitter which means it affects your liver. Just keep that in mind, balance is key.
I must admit this salad is really good and is one of the most interesting ones. Raw ingredients dish is most beneficial for your health and you won’t even want to spoil its natural taste with heating (most people think that you only can eat boiled beetroot). Pine nuts, however, are best when slightly toasted, you’ll like their smoky aroma.
You can also make a terrific non-vegan version of the salad by adding blue cheese (one of my favorites). You may also substitute it with feta cheese. The taste won’t lose its delicacy, I promise!
The recipe is extremely easy, the hardest part would be peeling off the beetroot skin.
It’ll take you 15 minutes to cook the dish…or maybe 20 if you start looking for apron. After making this salad I’ll always find myself covered in burgundy dots. By the way, this is one of my top lipstick colors. Oh, and did you know that beetroot extract was used as a natural cosmetic pigment since ancient times?
Back to the recipe. You may add some balsamic vinegar (better if it’s a spray) or a thick balsamic crème (my personal choice).