Look at those colours! Roasted celeriac, farro, quinoa and bulgur are combined with toasted seeds and nuts, grapefruit pickled carrots and a bright pink beetroot yoghurt sauce to make a killer winter salad.

This is such a great winter salad. It has a lovely balance of flavour, with salty, sweet and acidic elements, as well as texture. The roasted celeriac and beetroot both add an earthy sweetness that is so good with the mix of grains and nuts. Plus, colour! I can’t get enough of that colour.

The lightly pickled carrots are so yummy, and the grapefruit becomes part of the dressing adding a little freshness to the earthy flavours.

But really I love how pretty it looks. There’s something about eating food that looks so bright that makes me feel less meh about this whole winter thing. And I’m feeling pretty meh about it right now. California has definitely made me soft. I think I’m getting sick but this is probably just my body adjusting to not being at the perfectly right temperature all the time. I’ll eat more of this salad and everything will be fine. It’s full of fibre, protein, vitamin c and omega 3’s so it’s got to help right?

I know this is something I’m going to keep coming back too. Especially that beetroot sauce. I want to eat it on everything. Keep an eye on my Instagram to see it’s other upcoming uses! f you added half the yoghurt you’d have a perfect dip.

serves 4

Ingredients

 

1 cup tri colour quinoa

3/4 cup pearled farro

1/2 cup bulgur wheat

salt

1/2 cup almonds

1/3 cup sunflower seeds

2 Tbs flaxseeds

3 cups mixed lettuce, roughly chopped (I used the beetroot tops too!)

1 Tbs olive oil

Pickled carrots

2 small carrots

Juice of 1 pink grapefruit

1 tsp salt

Beetroot sauce

2 x medium beetroot

1 cup unsweetened thick greek yoghurt

2 Tbs lemon juice

1/4 tsp salt

1/2 tsp cayenne

1/4 tsp cumin

Roasted celeriac

1 celeriac, in 1.5 cm dice

1/2 tsp cayenne pepper

1/2 tsp allspice

1 tsp cumin

2 tsp olive oil

1 tsp salt

Directions

Carrots: slice finely into circles using a mandolin or a vegetable peeler. Combine with grapefruit juice and salt and leave for 1 hour – overnight.

Preheat oven to 190 degrees celsius.

For the sauce: Steam beetroot for 40 minutes or until very tender. Allow to cool slightly, rub off skin, cut off either end and place the trimmed and skinned beetroot in a blender with other ingredients. Blend until a smooth and a glossy sauce has formed.

Place bulgur wheat in a bowl and cover in water, leave to stand for 1 hour.

In a large bowl combine the celeriac, cayenne pepper, allspice, cumin and 1 tsp salt. Toss to combine, add olive oil and toss to coat. Spread out on a baking paper lined tray and cook for 30 -40 minutes in the oven, or until starting to colour.

Place almonds in a small tray and cook for 7 minutes in the oven, add sunflower seeds and cook for a further 5 minutes.

Rinse quinoa well and combine with 2 cups of water and a pinch of salt in a pot. Cook for 15 minutes, turn off the heat and  let stand for 10 minutes, covered.

Rinse farro well and place in a pot with 2 cups of water and a pinch of salt. Cook for approximately 20 minutes or until al dente.

Combine cooked grains with the nuts, celeriac, pickled carrots and salad leaves. Toss to coat. Drizzle in olive oil and 1 Tbs of the grapefruit pickling liquid. Serve with the beetroot sauce drizzled over or on the side.

HH. x