Image: Brittany via Eating Bird Food

Ingredients:


  • 6-8 baby beetroot, scrubbed and quartered
  • 2 peaches, halved and seeded
  • ½ cup activated walnuts, roughly chopped
  • 1 tablespoon raw honey
  • 2 large handfuls of mixed salad or baby spinach leaves, roughly chopped
  • 1 handful snow pea (mangetout) sprouts, chopped in 3 cm (1 1/4 lengths
  • 1 small handful of goat’s feta (omit if you are sensitive to dairy)
  • drizzle of Blueberry Balsamic Reduction, to serve

Directions

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  1. Preheat the oven to 200°C (400°F).
  2. Place the beetroot quarters on a baking tray lined with baking paper and roast for 45 minutes.
  3. While the beetroot is roasting, grill the peaches flesh­side down on a grill pan over a low to medium heat for 2-4 minutes on each side.
  4. After grilling, chop each peach half into quarters and set aside.
  5. Once the beetroot quarters are out of the oven, set them aside to cool, leaving the oven on.
  6. Place the walnuts on the same tray the beetroots were on, with a clean sheet of baking paper.
  7. Drizzle honey over the walnuts and roast for 8 minutes.
  8. Place the salad mix, snow pea sprouts, pumpkin seeds, beetroot and peaches in a bowl, and gently toss.
  9. Transfer the salad to a serving plate or bowl, then top with small
  10. Just prior to serving, drizzle over the Blueberry Balsamic Reduction.
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    pinches of goat’s  feta and  the  honeyed walnuts.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.