By Registered Nutritionist & Naturopath Lauren Windas, Co-founder of ARDERE
If you could encapsulate a sunset into a salad this would be it! The mixed beets provide an array of flavour and colour, perfectly complemented by the pairing of fruits and crunch of walnuts, this health promoting salad is one you won’t forget. (Serves 2)
Method
Cook the beetroots in a pan of boiled water until soft. Alternatively, if you prefer you can wrap each beetroot in baking parchment and place into the oven at 180 degrees for approximately 1 hour 45 minutes (until soft).
Once the beetroots are cooked, allow them to cool and then peel the skin.
Next, peel the oranges and pears. Slice into thin pieces along with the beetroots.
Mix the dressing ingredients together in a bowl
Place the pear slices and fennel shavings evenly onto each plate. Then layer the various beetroots and oranges decoratively, placing a thin layer of cashew nut cheese or a pea-sized dollop between each beetroot
Top with the mint leaves, walnuts and the dressing. Serve and enjoy.
