Beetroot Carrot & Feta Salad
This is a versatile salad or side dish is easy to prepare and make and will enhance your immune system. All the ingredients taste delicious, full of health enhancing properties and may help deliver the support needed to strengthen and optimise your immunity against any potential harmful bacteria or viruses.
Beetroot, a colourful root vegetable that has an earthy flavour and is full of cellular protective vitamins A, C and minerals, iron and zinc which are essential for our bodies immunity. They’re bursting with potent antioxidants that increase our white blood cells and lower inflammation. Studies reveal beetroot even reduces blood pressure and the risk of heart attacks. As a root vegetable it provides fibre which staves off constipation and promotes regularity.
Carrots are also root vegetable that are naturally sweet without the calories. They’re full of beta carotene or vitamin A , that supports immunity, growth and eyesight. Carrots provide immune protective antioxidants called carotenoids which have been found to reduce the risk of many common diseases like cancer and heart disease.
Celery is a great source of antioxidants, flavonoids and vitamin C that protect our cells, minimise inflammation and support our digestion. They’re deliciously crunchy and can be eaten on their own or added to stews, soups and smoothies.
Garlic is an ingredient for every day especially as it is rich in medicinal compounds that protect our immunity.
Olive oil is a healthy monounsaturated fat, full of cellular protective antioxidants. It is best to choose virgin olive oil for maximum antioxidant benefits as it is less processed.
Apple cider vinegar also has a good shelf life and does not need to be refrigerated. It’s best to buy raw ACV as it contains the ‘’mother’’, which is cloudy substance made of enzymes. It’s safe to consume and has many health promoting properties from lowering cholesterol, reducing inflammation, supporting digestion and supports the gut microbiome, our first line of immune defence. Making it an essential for our store cupboards.
Himalayan salt is super rich in minerals especially the tranquilliser mineral magnesium and the bone building mineral calcium. The minerals are essential for the provision of energy and hydration of all our cells.
Prep time 30 mins
Cook time 30 mins if using fresh beetroot
- 2 large beetroot (fresh or pre-cooked
- 2 large carrots
- 1 stick of celery or use the leaves of the entire bunch (optional)
- 1/3-1/2 of a 400g block of feta cheese
- 1-2 pinches of Himalayan salt
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 1 clove of garlic (optional)
- Make the dressing first in large salad bowl.
- Mix the salt, cider vinegar, finely grated garlic and olive oil together.
- Peel the cooled beetroot (you may use vacuum packed) and cut into small bite sized pieces.
- Grate the carrot and add to the rest of the ingredients.
- Add the sliced celery and make sure all ingredients have a chance to marinate.
- Marinate for 10 minutes or longer and crumble the feta cheese over the salad and serve.
Note: If you are using fresh beetroot, boil them in their skins with their root ends and one inch of stem attached and don’t peel until after cooking since the beetroot juice can stain your skin. Beetroots can be kept for up to 2-4 weeks in the fridge or cool dark place. Make sure the stems are removed. Cooked beetroot freezes well and retain all their nutrients.