Here at ROOTED we believe food should be simple, fuss-free and delicious, taking as little time as possible to create and yet be a taste sensation for your buds. When is comes to salads it's easy to  rest upon spinach or lettuce as a base but in the Summer it's great to use more of a slaw for your veggie side. Beetroot and carrots are like two peas in a pod and this slaw works great on it's own or as a side dish. Avocado works well with it for some a soft texture in amongst the crunch.

Serves 4

For the slaw:

- 2 raw beets

- 2 carrots

- a handful of goji berries

- a handful of pistachios and / or seeds

- a handful of chopped mint

- a teaspoon of dried coriander

For the dressing:

- a tablespoon of tahini

- a tablespoon of coconut oil

- a tablespoon of liquid aminos (gluten free soy sauce)

- a teaspoon of apple cider vinegar (use an organic brand)

- a teaspoon of agave (more to sweeten given your preference)

I use a Magimix to grate all my vegetables but a handheld grater works fine, it just takes a little longer. Wash and peel the beets and carrots and grate then add the chopped mint, coriander and goji berries. Whilst your doing this roast in a non-stick pan our nuts and seeds. In a bowl, blend together the dressing ingredients and set aside. Mix everything in a bowl and add the dressing. Leave for 10-15 minutes to allow the flavours to sit and blend.

Serve either as a side dish or with some organic fish - salmon or a white fish such as sea bass work well. For a vegan dish, add avocado or roasted lemon and garlic asparagus. 

As always with ROOTED we advise to make a bigger batch and use for lunch the next day - saving you time the next day. Easy!

 

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