Beetroot & Spinach Salad with Coriander Pesto

Ingredients:

  • Bunch of spinach washed and shredded
  • 1 beetroot spiraled or grated
  • Bunch of Fennel tops
  • 1/2 pkt (Wright Sprouts) Broccoli Mix (Broccoli, Alfalfa & Radish Sprout Mix)
  • 4 sun-dried tomatoes soaked 30 minutes and chopped (Ceres Organic)
  • 1 smoked chipotle chillies soaked an chopped (Orcona) Optional

Method:

Put all ingredients into a bowl and toss until combined.

Coriander Pesto Ingredients

  • 1 pkt raw sunflower sprouts (Wright Sprouts)
  • Bunch of fresh corriander finely chopped
  • Bunch of fresh Parsley finely chopped
  • 2/3 cup olive oil.

Method:

Pulse chop the raw sunflower sprouts in either a food processor of dry blender but keep them chuncky not fine, add the fresh chopped herbs and olive oil and combine to form a pesto.

Note: If you want to add salt do it here but the sun-dried tomatoes in the salad are salted so I don't believe it is necessary.

Now fold 2 Tbsp of the pesto through the salad and enjoy.

Note: It has a bite but if you don't like chillies then leave then out. 

 

Beetroot Spinach Salad

This recipe is:

  • Sprouted
  • Raw
  • Gluten Free
  • Dairy Free

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