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Saturday, 14 October 2017

Making A Beetroot & Pear Salad

The days are turning warm and all of a sudden we want to have salads again. Today I share a recipe with you that is packed with goodness and brimming with vitamins and minerals. It is healthy, delicious and it looks good too. Best of all is that none of the veggies that go into the salad, are cooked, saving you loads of time on the prepping.


Take a couple of salad leaves and break or cut them into manageable sizes. I find that everyone has their own opinion on how big salad leaves should be, so I leave it to your discretion. Layer the salad as we progress through the steps.


Cut a couple of slices of English cucumber.


Dice two medium carrots into thin slices.


Cut a handful of fresh green beans into chunky sizes.


Slice a red onion very thinly.


Chop a tomato into small wedges.


Peel two medium sized beetroots. Grate the raw beetroot very finely.


Chop two medium pears into chunky pieces.


Roughly chop a handful of coriander leaves.


Mix the salad sauce in a separate bowl. Scoop out some double cream plain yoghurt. Season with salt, freshly ground black pepper and mixed herbs. Add a dash of milk if the mixture is too thick. Mix well.


Lunch is ready to be served!


Marietjie Uys (Miekie) is a published author. You can buy my books here:
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