Recipe: Beetroot & Goat’s Cheese Salad

Ah, beetroot. My new favourite thing. I know I probably say that an awful lot when it comes to food, but I do think this is my absolute favourite. For now at least. I love the vibrant colour, the earthy yet slightly sweet taste, and how it goes so well with some of my most lovely ingredients. Pair it with black pudding, mix it up with goat’s cheese, use as a pizza topping, even whip it up into a brownie. Oh, and it makes the best ‘tomato’ sauce substitute I’ve tried, but more on that another day…

 photo Beetroot Black Pudding Salad 4_zpsh4lfhiuw.jpgThe only bad thing? Ringing your mum in a panic one weekend, thinking you have a serious medical issue. Then realising you’ve eaten beetroot six days out of seven…

This salad has become a bit of a go-to when we’re planning meals. It’s pretty quick, nice and light, but still filling. I’m finding it’s the perfect February balance between healthy and comforting.

 photo Beetroot Black Pudding Salad 3_zpsl2wknelb.jpg photo Beetroot Black Pudding Salad 1_zps6hgnzjpo.jpgIngredients (for 1)

  • 2 beetroot, either fresh or vac-packed
  • 50g goat’s cheese (or less if you want to be healthier)
  • 2 handfuls of salad leaves
  • Dressing (makes several servings) – 2 teaspoons olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon djion mustard
  • Optional – black pudding, green lentils,¬†nuts (hazelnuts and walnuts work well)

If using fresh beetroot, wash, peel and chop into 2cm cubes. Drizzle with a teeny bit of oil, season with salt and pepper and roast for 45 minutes. If using vac-packed, chop, season (you may not need oil) and roast for 20-25 minutes. Mix together the dressing in a small jar; taste and adjust if you like. Cube the goats cheese.

Toss the roasted beetroot with the salad leaves, drizzle over a little dressing and scatter over the goat’s cheese and nuts. If you want to eat it cold, let the beetroot cool before adding it to the leaves (no one wants a wilted salad!). To add black pudding to the mix, simply cube and fry until crisp, and toss together with the beetroot. Green lentils are lovely warmed up with some of the dressing stirred through, and taste even better the next day. Basically, it’s a pretty versatile salad!

 photo Beetroot Black Pudding Salad 2_zpsxvm17aqr.jpgThis has fast become a favourite meal of ours, it’s so quick to make after work, doesn’t break the bank (you can often get 4 beets in a vac-pack for around 50p) and is just so tasty. I know beetroot is a bit of a ‘ew’ vegetable, so if you’re not sure about it, I’d recommend trying a different recipe first – I’ve got a great one scheduled for in a few weeks!

Are you a fan of beetroot? What’s your favourite salad recipe?

Recipe: Asian Steak Salad

When I’m trying to be healthier, my go-to flavours are Asian; Thai, Vietnamese. Fresh, vibrant and aromatic. They instantly brighten up what should be a dull plate of veg, add life, and make things ten times tastier. I always find they fill me up a lot more too.

 photo 2015-01-10 20.10.13_zpsn6lc6hz5.jpgThis salad was inspired by wandering around the aisles of Morrisions (seriously, the one kinda near me is amazing!) for nearly an hour. Their fresh produce was amazing, and after a carb-laden lunch (read more on Saturday) we wanted to lighten things up. The steak came about because chicken ¬†(free range, that actually tastes of something) is expensive. Turns out that with the right ingredients, the thin cuts of cheaper frying steak are more than delicious. I’ll definitely be picking up more of these.

 photo 2015-01-10 19.54.37_zpsenqrwzl9.jpgSteak is also a lot, lot quicker to cook than chicken. These only had a minute on each side, and to be honest I wouldn’t even give them that next time. You can have this salad ready within about 15 minutes of walking through the door. And the dressing? Add noodles and leftover salad – there’s lunch for tomorrow. It also works perfectly to add extra zing to a noodle soup.

Ingredients (for 1, but makes extra dressing)

  • Frying steak
  • 1/2 thumb-sized piece of ginger
  • 1 red chilli (check the heat by tasting a little bit, and adjust the amount accordingly)
  • 1 clove garlic
  • 2 tbsp fish sauce
  • A splash of soy sauce
  • Juice of 1/2 lime
  • Squeeze of honey
  • Coriander
  • Salad – we went for julienned carrot, watercress and a small amount of onion
  • Sesame seeds – optional, only to top the salad, but we really enjoyed them

 photo 2015-01-10 19.54.57_zpsupq9ewg4.jpgBegin by making the dressing. Finely chop the ginger, chilli and garlic together. Add to a small bowl or mug, then pour over the sauces, lime and honey. Mix together, taste, and add more of an ingredient if you think it needs it.

 photo 2015-01-10 20.01.22_zpsith0jknh.jpgToss your salad together with your coriander.

Heat a non-stick frying pan over a high heat, with a teeny amount of oil. Season the steaks with salt and pepper, and flash fry extremely quickly until just cooked.

Cover the steaks with foil to rest briefly, and tip any sauces from the pan into the dressing.

 photo 2015-01-10 20.08.46_zpsqci8hzwi.jpgToss the salad in the dressing, top with the steak, sprinkle over sesame seeds and serve. I added a teeny bit of rice to mine (and a lot of rice to W’s) but it honestly didn’t need it.

 photo 2015-01-10 20.09.54_zpsyk0ey3wo.jpgThe perfect diet meal!

What’s your favourite healthy recipe?