An Anti-Inflammatory Salad To Make On Repeat
Spring marks the start of salad season, when putting together a plate of nutrient-dense veggies, nuts, seeds and herbs isn’t just easy, but is delicious too.
One of our favourites is the Golden Beetroot Tangle with Hot Smoked Salmon, which you’ll find in our 28-Day Reset programme, along with a number of easy everyday meals.
From golden beetroot (rich in minerals, vitamin C and promotes healthy detoxification) to pistachios (rich in protein and fibre), it’s nutritionally balanced and can be assembled in 20 minutes.
GOLDEN BEETROOT TANGLE WITH HOT SMOKED SALMON
INGREDIENTS:
For The Tangle:
3 medium to large sized golden beetroot (or substitute with regular beetroot)
2 spring onion, sliced
2 tbsp pistachios (optional), toasted & chopped finely
2-4 tbsp fresh dill chopped, depending on how much you like
Zest of 1⁄2 lemon
1 packet hot smoked salmon (optional)
1 tbsp olive oil
3 heaping tbsp runny tahini
1⁄4 cup water, plus more if you need it
juice of 1 lemon
1 small clove garlic
Salt + pepper
1 tbsp apple cider vinegar
1 medjool date
METHOD:
1. Preheat the oven to 200 C.2. Peel your beetroot and then spiralise on a thin setting, so that it resembles pasta.
3. Line a baking tray with parchment paper or foil and then roast the beetroot for 8 minutes. This will be just enough time for the beetroot to be warm and slightly cooked, but it will still be firm with a slight crunch. If you’d prefer a softer texture, cook for 12-15 minutes.
4. While the beetroot is in the oven place all the tahini cream ingredients in a blender and blend until smooth.
5. Finely chop the pistachios – you can leave these plain or toast them, depending on how much time you have.
6. Remove the beetroot from oven and toss with tahini cream, chopped onion & dill, lemon zest, pistachios, and flaked salmon.
