There are days when all I want to eat is a nice big bowl of salad. I would not have said the same 20 odd years ago. When I first moved to Sweden, my first meal when I landed in Uppsala was a bowl of greek salad. I was astounded that my lunch was a big bowl of salad. At that time, we mostly ate South Indian food and anything exotic was North Indian or Chinese. Also, the salads were served as a small side and most of the times it was just cucumber, onion and tomatoes. But here I had a big bowl of salads with olives and feta (which I had not seen before). I ate it apprehensively. Today, I would kill for a greek salad.
This is a lovely salad where the beetroot and sweet potatoes and roasted to bring out the sweetness. I have also added carrots. There is some quinoa too to make it a more hearty salad.
2 medium beetroots
2 carrots (optional)
2 medium sweet potatoes
1/2 cup quinoa (you can also try foxtail millets or sorghum (jowar) or any other millets of your choice
1 1/2 cups water or stock
1 small bunch of romaine lettuce
a handful of walnuts
a handful of cranberries (optional)
1/2 avocado (optional)
1-2 tbsp goat cheese (optional)
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp honey
1 tsp dijon mustard
salt and pepper to taste
Heat oven to 425º F (220ºC).
Cube beetroot, sweet potato, and carrots. Season with salt and pepper and a tbsp of olive oil. Spread on a baking pan. Bake for around 25 minutes or until soft.
In a pan heat water or stock. Add quinoa and cook for around 20 minutes (till the quinoa is cooked). Set aside.
Add all ingredients for dressing in a bowl or glass bottle and whisk/shake till dressing emulsifies.
Chop lettuce. Toss with all the other ingredients. Add dressing and mix.
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