Beet Salad feta cheese toasted nuts
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OLIVE OIL AND ACV DRESSING

EVK’s versatile Olive Oil and Apple Cider Vinegar Dressing. Checkout our post on Making Salad Dressings!

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Ingredients

  • 1 clove of garlic
  • 1cm of ginger
  • olive oil
  • apple cider vinegar
  • rice vinegar
  • whole-grain mustard (or dijon)
  • salt
  • maple syrup (or honey)

Instructions

  1. Finely dice garlic and ginger.
  2. Pour a few good splashes of olive oil into a jar, blender or mini food processor.
  3. Add splashes of apple cider and rice vinegar. You want to have a ratio of about 3 parts oil to 1 part acid.
  4. Add a little mustard and salt.
  5. Add garlic and ginger.
  6. Add a little splash of maple syrup to take the acid edge off.
  7. Seal your jar and shake, or whiz with a blender, submersion blender or mini food processor.
  8. Taste your dressing and balance it by adding more of whatever you think it needs.
  9. At the very last minute before serving your salad add the dressing a little at a time, tossing as you go. You don’t need to use everything you’ve prepared, it’ll keep for a bit in a sealed jar in the fridge. ‘Less dressing, more tossing’ is the mantra for salad success!
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BEET SALAD

EVK’s hearty Beet Salad!

SERVES 2-4

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Ingredients

  • 3-4 beets
  • handful of spinach
  • 1 orange
  • 1 red pepper
  • 2-3 stalks of celery
  • handful of walnuts
  • small red onion
  • 1/2 a block feta
  • OPTION: 1 pomegranate
  • OPTION: handful of almonds

Instructions

  1. Trim beets. Leave unpeeled and whole for roasting, OR peel and chop for steaming.
  2. Tear spinach.
  3. Slice orange, red pepper and celery (leaves too).
  4. Coarsely chop nuts.
  5. Dice onion.
  6. Crumble feta.
  7. OPTIONAL: seed pomegranate in a bowl of water.
  8. Roast beets unpeeled and whole at 400˚ for about an hour. Allow to cool and slip their skins off. OR Steam sliced beets to desired tenderness
  9. Toast nuts in the oven at 325˚ for about 8 minutes.
  10. Combine fruit and veg in a salad bowl and toss in OLIVE OIL AND APPLE CIDER VINEGAR DRESSING.
  11. Serve with nuts and crumbled feta.

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