Beetroot Salad

Beetroot Salad

Salad Dressing:

• 2/3 cup apple cider vinegar

• 1/2 teaspoon Himalayan pink salt

• 1/2 cup fruity olive oil

• 1/2 teaspoon honey

Method: Put all together in a jar, lid and shake. Refrigerate till ready to use.

Salad Ingredients:

• 3 medium-sized beetroot bulbs

• 1 medium potato

• 3 tablespoons finely chopped fresh dill weed

Method:

Scrub beetroot and potatoes. Put the beetroot in a pot, cover it with water, simmer till just tender. Turn off heat and allow the beets to cool in the water they were cooked in. Leaving the skin on potato simmer in water till just tender, remove it from water and let it dry.

Construct the Salad:

While beetroot bulbs are still warm, trim to remove rough parts. Dice beetroot into small squares. Unless the potato skin is rough do not peel it, dice the potato into small squares. Lightly toss beets and potato together, add dill weed. Ladle as much or as little dressing as you desire into the bowl, toss lightly, cover and leave refrigerated till ready to eat. Best made the day before eating.

Tofu & Apple Salad

Ingredients:

• 1 cup sultanas

• 2 sticks celery

• 1 large block semi-firm tofu

• 3 large eating apples

• 1 very firm banana

• 1/2 cup mint finely chopped

• 1 cup hulled pumpkin seeds

• 1/4 cup lemon juice

• 1/2 cup orange juice

• 1/2 teaspoon chilli powder

Method: Put orange juice in a bowl, add chilli powder, mix well. Drain and dice the tofu into bite-sized pieces and marinate in juice mix for four hours. Do not peel apples, but core and dice them, then chop into smaller than bite-sized pieces. Peel and slice the banana, toss the banana in lemon juice. Grate coarsely or slice celery, toss with mint, seeds and sultanas. Just before serving, drain the tofu, discard the liquid, then toss all the ingredients together.