Beetroot carrot cabbage spinach with beetroot balsamic vinaigrette and crumbled cheese

Google: “Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Yes, you can eat beets raw! They are super delicious grated and will add a little bit of colour and extra crunch to salads, sandwiches, or grain bowls! Raw beets also work great to pickle. And serving them up raw means they don’t lose any of the water-soluble nutrients when boiled.”

Do you know “shredded beet will easily keep in the fridge for 4 days. As long as it is properly refrigerated and not left on the counter the acid in the dressing, as well as the fact that nothing in the salad is cooked, will help keep it fresh and crisp.”

I bought peeled beetroot in a packed of 4 and goat cheese log on sale, got carrot and red cabbage leftovers. I decided to try making beetroot vinaigrette after I watch Jamie Oliver cook show for Christmas. I as usual change the ingredients to suit my palate. I almost forgotten the cheese. I have already added the beetroot balsamic vinaigrette and toss my salad. Then went to put back the extra vinaigrette back I remembered the cheese. I added it and forgot to mixed through and took the picture. Let eat healthy this New Year!!!!

Ingredients

Beetroot balsamic vinaigrette

2 small beetroots, cut into bite size
1/4 c olive oil
2 Tbs balsamic vinegar
1 Tbs apple cider vinegar
1 Tbs lime juice
1 Tbs minced garlic
salt
pepper

Salad

2 small beetroots, shredded
2 small carrots, shredded
1/8 red cabbage, shredded
a handful spinach
goat cheese log, crumbles

Method

Do the vinaigrette first. Use food processor, add garlic, cut bite size beetroots, olive oil, vinegar, lime juice, apple cider vinegar, salt and pepper. Blend until smooth, scraping down sides as needed. Taste and season to taste. Keep in a sterile jar with lid in fridge. Wash food processor immediately don’t leave it.

Wipe dry food processor and fit it with shredded blade, shred carrots and remove from food processor. Then shred red cabbage and remove from food processor. Wear gloves when doing beet roots, cut into half to fit in the tube to shred it. Place it on paper towel to dry then shred so its not messy however it still has liquid stain on my food processor.

Mix the shredded vegetables in a bowl with a pinch salt. “Salt helps draw out some of the juices in the vegetables helping marinade the flavours.” Keep in fridge for 30 minutes. Place goat cheese in freezer to harden a bit about 10-15 minutes.

Touch make sure beetroot are dry. Then assemble, combine the shredded vegetables with spinach. Next bring out the beetroot balsamic vinaigrette, shake it and spoon some onto salad. Toss to mix and bring out goat cheese, remove from packaging.

“It’s important to work with cold cheese, so it’s firmer and easier to crumble.” I use my hands to crumble the goat cheese straight onto mixed vinaigrette salad. Serve immediate. Enjoy eating healthy!!!!

https://helenscchin.com/2023/01/02/beetroot-carrot-cabbage-spinach-with-beetroot-balsamic-vinaigrette-and-crumbled-cheese/

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