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BEETROOT CARPACCIO SALAD



    Beetroot carpaccio is the vegetarian version of the classical Italian recipe of carpaccio which is prepared with thin slices of raw beef dressed with a vinaigrette using olive oil, lemon, capers, and even mustard is added for bit of a kick.


    This beetroot carpaccio salad is an impressive yet effortless appetizer salad which is so fresh, healthy and delicious. It’s one of those recipes that barely requires any cooking but still looks like a million bucks on the table.


    Beetroots are packed with essential nutrients and are a great source of fibre, folic acid, vitamin B6, iron, potassium, magnesium and many more.


    Recently I was detected with low iron deficiency and I was kind of worried. Started googling, reading and searching about the best natural sources of food to enhance the levels of the deficiency and found that beetroot is an amazing vegetable which contains nitrates and pigments that helps in increasing the blood flow.

    During this lockdown I ordered my bulk quantity of the veggies from the vendors and I had a large bag full of beautiful beetroots and I still had some organic arugula leaves growing in my garden. I paired it with orange vinaigrette which adds the beautiful sweet citrusy note to this refreshing summery salad. I served it with some grilled sumac and za’atar chicken and hassle back potatoes and everyone in the family was thrilled and thoroughly enjoyed the feast.



    SERVES: 4-5

    PREP TIME: 10 minutes

    BAKE TIME: 1 hour

    PASSIVE TIME: 1 hour

    ASSEMBLE TIME: 10 minutes



    INGREDIENTS


    • 3 medium beetroot

    • 4 cups/1 bunch Arugula leaves, washed and spin dried

    • 40g feta cheese

    • 40g hazelnuts, toasted & roughly chopped


    For Orange Vinaigrette:

    • 2 tbsp extra virgin olive oil

    • 3 tsp lime juice

    • 1 tsp grated ginger

    • 1/2 small navel orange, zested and juiced (2tbsp of juice)

    • 1 tbsp honey or maple syrup

    • 1/3 tsp salt or to taste

    • Dash of freshly cracked black pepper


    METHOD


    1. Preheat the oven to 200°C.

    2. Wash the beetroots and wrap them individually in a piece of foil.

    3. Place them on a baking tray and bake them for an hour.

    4. Cool completely and gently peel off the skin.

    5. Slice them thinly with the help of a mandoline or a sharp knife.

    6. Arrange the slices on a platter, slightly overlapping each other.

    7. Mix all the ingredients of the orange vinaigrette to prepare the dressing.

    8. Sprinkle half of the vinaigrette dressing on the arranged beetroot slices. Place arugula leaves in the center, sprinkle feta cheese and toasted hazelnuts, drizzle rest of the dressing on top of arugula leaves and serve immediately.


    COOK'S NOTES:


    • Beetroots can be baked and kept wrapped in the refrigerator for 2 days. Cool them completely before placing in the refrigerator.

    • Dress the beetroots only at the last minute before serving else the beetroot will sweat and the arugula salad leaves will wilt and won’t stay fresh and crisp.

    • I added ginger in my vinaigrette but you can always skip it if you don’t like the flavour.

    • Prepare vinaigrette few hours ahead or a day before and refrigerate. This will intensify the flavours and make it more delicious.

    • I don’t prefer to boil the beetroot as all essential nutrients and deep colour of beetroot is lost. Always try and bake them wrapped in foil to ensure all the nutrients are still intact.


    ROASTED CAULIFLOWER, ALMOND AND FRESH TURMERIC SOUP



      Do you love soups like I do? I actually love having soups in my dinners most days. Not only during winter months, soups are quite a regular meal in my house. My husband and I enjoy soups in our dinners with a light salad or sometimes a crusty bread to go along.


      This creamy roasted cauliflower soup is so comforting and full of nutrition. It’s quite a flavorful soup made with wholesome ingredients, all plant-based and gluten-free. Roasting the cauliflower gives that extra flavor to this hearty soup.


      To make it very creamy while keeping it vegan friendly, all you need is soaked up almonds blitzed to a purée, this adds that luscious creaminess without adding any cream to it.


      Adding fresh turmeric to the soup gave that extra nutrition and slight hint of earthy fresh note to this soul food.


      Roasted garlic is also added to balance the colic produced from cauliflower.


      I can’t wait to share my recipe which will definitely add on to your list of favorites. Happy souping day!


      SERVES: 4

      PREP TIME: 15 minutes

      COOKING TIME: 15 minutes

      BAKING TIME: 25 minutes

      PASSIVE TIME: 6 to 12 hours



      INGREDIENTS


      For Soup:

      • 1 medium sized / 700g cauliflower head, sliced 0.5 cm thick

      • 1 garlic pod, whole

      • 1 medium onion, chopped

      • 1” piece fresh turmeric root

      • 1/2 cup almonds, soaked and peeled

      • 1/2 cup water

      • 3 1/2 cups almond milk

      • 2 cups vegetable stock

      • 2 tsp lemon juice

      • 3 1/2 tbsp extra virgin olive oil

      • 1 tsp sea salt


      For Garnish:

      • 2 fat cloves of garlic, thinly sliced

      • 1 spring onion, sliced

      • 3 tsp extra virgin olive oil

      • 1 tbsp toasted almond slices

      • 1/4 tsp freshly ground black pepper

      • Few small roasted cauliflower slices, reserved


      METHOD

      1. Preheat oven at 220° C.

      2. Tip the sliced cauliflower in a rimmed large baking tray, drizzle 2 tablespoons of olive oil and toss it to coat lightly. Sprinkle 1/2 tsp salt on top. Spread cauliflower in single layer.

      3. Trim about 1/4 inch off from the head of garlic pod and expose the tops of garlic cloves. Place the pod along with cauliflower in the baking tray. Drizzle half tbsp of olive oil over exposed surface of garlic.

      4. Place the baking tray in hot oven and bake for about 25 minutes or until cauliflower is tender and roasted.

      5. Once cooled slightly, squeeze out the garlic cloves from the skin. Reserve few small cauliflower slices aside for garnishing.

      6. In a small grinder, tip almonds and water and grind them to a fine paste.

      7. In a large saucepan, warm remaining 1 tablespoon of olive oil, add onions and sauté for 2-3 minutes until translucent.

      8. Add the roasted cauliflower, garlic and grated fresh turmeric and salt, sauté for a minute. Add almond paste, almond milk and vegetable stock to the cauliflower, stir to mix.

      9. Bring to boil, cover with lid and simmer for 5 minutes. Remove and add lemon juice.

      10. Let cool slightly for 3-4 minutes, blend with hand blender or in a blender jar to make smooth and creamy textured soup. Season with some extra salt if required.


      To Make Garnishing:

      1. Warm 1 teaspoon of oil in a small pan, add sliced garlic, roast for a minute until light golden in color and remove from pan.

      2. Now ladle the soup in serving bowls, garnish with reserved cauliflower slices, roasted garlic slices, spring onion and almond slices.

      3. Drizzle 1/2 tsp olive oil and a pinch of black pepper.



      COOK'S NOTES:

      • If you can't get hold of the vegetable stock, add a heaped tablespoon or a knob of vegetable stock mixed with 2 cups of hot water instead.

      • For a non-vegan alternative, vegetable stock can be replaced with chicken stock instead. A dash of butter can also be added for an extra flavour.



      SWEET POTATO AND SUMAC SOUP




        When it comes to nutrition and health, your mind runs to think of grabbing an option of food which will nourish your soul and is delicious at the same time. And one of the easiest ways to deliver both nutrition and flavour is the humble soup. This sweet potato soup blended with middle eastern touch of sumac and pomegranate molasses boasts tons of vitamins and minerals and is tastefully delicious which asks you for some more.


        The tanginess from sumac and pomegranate molasses compliments beautifully the sweetness of sweet potatoes and the touch of coconut cream adds that creamy texture to this most delightfully appetising soup.


        A little crunch is added with the toasted pistachios and fresh pomegranate seeds. I served these with my leftover sundried tomato and basil scones but you can serve it with crusty bread or rolls of your choice.

        SERVES: 4

        PREP TIME: 20 minutes

        COOKING TIME: 30 minutes

        TOTAL TIME: 50 minutes



        INGREDIENTS

        • 600g sweet potatoes/Kumara, peeled and cut in 2cm cubes

        • 1 medium onion, chopped

        • 3 cloves garlic, minced

        • 2 red chilli, deseeded and finely chopped

        • 1 tbsp virgin coconut oil

        • 1 1/2 tsp sumac

        • 6 cherry tomatoes

        • 1 ltr vegetable stock

        • 1 1/2 tbsp pomegranate molasses

        • 2 tbsp coconut cream

        For Garnish:

        • Seeds of 1/2 pomegranate

        • 50g roasted pistachios, roughly chopped

        • 1 tsp coconut oil

        • 6-8 cherry tomatoes

        • Pinch of sea salt

        • Dash of black pepper

        • Lime wedges

        • 1 tsp sumac

        • 1 tbsp coconut cream



        METHOD

        1. In a cooking pot, melt oil over medium heat.

        2. Add onion, garlic, red chilli and sumac. Sauté for 3-4 minutes until onions are translucent.

        3. Add tomatoes and sauté for another minute. Add sweet potatoes, stir to combine well.

        4. Roast for 2-3 minutes, add vegetable stock and coconut cream, bring to boil and cover with a lid. Simmer for 20 minutes until the potatoes are tender.

        5. Remove from the heat, leave to cool slightly and add pomegranate molasses. With the hand blender, blend the soup to a smooth silky texture. Taste and adjust the seasoning if required.

        6. For garnishing, melt oil in a small pan, add cherry tomatoes with stalks, roast for 5 minutes, until they are soft and slightly pulpy. Season with salt and pepper. Remove from pan.

        7. Pour the soups in serving bowls. Swirl 1/2 tsp coconut cream in each bowl, sprinkle a pinch of sumac, garnish with toasted pistachios, pomegranate seeds and roasted cherry tomatoes.


        COOK'S NOTES:

        • Do not add molasses while cooking the soup as it may bitter the taste of the soup. Always use at the end when it’s slightly cool.

        • Make sure the onions don’t caramelise too much as it will make the colour of the soup bit murky and it will lose the rich bright golden orange colour.


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