Different colours in fruit and veg signify different nutrients, so ‘eat the rainbow’ with this fresh, colourful salad for a healthy boost to your daily nutrient intake. Full of flavour thanks to the infused beetroot and with added crunch from the peppery radishes and peppers and mange tout, this salad is delicious served with smoked salmon.

Serves: 2
Preparation time: 15 minutes
Cooking time: n/a

You’ll need:
2 tbsp pumpkin seeds
1 lime, juice only
1 tangerine, juice only
1 tbsp olive oil
½ shallot, finely sliced
1tsp pink peppercorns, roughly crushed
1 slice rye bread, sliced into cubes
6 Pomegranate & Cumin Infused Beetroot, cut into wedges (you can marinate your beetroot in pomegranate molasses and a sprinkling of ground cumin)
1 yellow pepper, sliced
1 carrot, grated
100g mange tout, sliced
10 radishes, quartered
a large handful of  rocket
small bunch of parsley
4 slices smoked salmon

What to do:

In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt. In the same pan dry fry the rye bread until toasted on all sides.
Lay pieces of smoked salmon around the edge of each plate. Toss the rocket in a little dressing and lay inside the salmon circle. Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.

Pam Lloyd PR Beetroot Recipes (10th April 2015)

Please credit: www.lovebeetroot.co.uk


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