Tis’ the season to crunch on a medley of fruits, leaves and veggies in wholesome portions
Beetroot and spinach salad
- Beetroot 4 (medium sized)
- Spinach 250 gm
- Apple 2 nos
- Almonds/flax seeds 1 tbsp
- Salt and pepper to taste
- Olive oil 2 tbsp
Method
- Roast the beetroot in the oven, then peel the skin off and cut even dices or grate.
- Wash and shred spinach.
- De-seed the apple, cut length wise and put them in water with few drops of lemon juice.
- Toss spinach, sliced apples and grated beetroot into a bowl with salt, pepper and olive oil.
- Drizzle some flax seed powder.
- Toss the ingredients just before serving.
— Recipe courtesy executive chef Sridhar Sigatapu
Mesclun salad with lettuce, green apple, pears and orange vinaigrette
Ingredients
- Green lettuce 10 gm
- Red lettuce 10 gm
- Rocket lettuce 10 gm
- Iceberg 10 gm l Green apple ¼ l Pear ½ l Sundried tomatoes 4-5
- Parmesan cheese 5 gm
For Dressing:
- Orange juice 10 ml
- Dijon mustard 1 tsp
- Seasoning l Extra virgin olive oil 10 ml
Method
For dressing: Take a bowl and add Dijon mustard with seasoning, extra virgin olive oil and orange juice and slowly mix all the ingredients till you get a smooth consistency.
For Salad: l Wash lettuce well and keep in cold water for a bit in the fridge. l Drain all the water and place in a bowl. l Cut the green apple and pears into slices and mix with lettuce. Add orange vinaigrette dressing. l Place on a plate, add the sundried tomatoes and parmesan cheese.
— Recipe courtesy Chef Mohan Kunwar
