Hello, everyone!
Autumn is knocking on our door and those fresh, green summer salads are giving their way to crunchy, root autumn vegetables that make you feel being present at grandma’s kitchen.
Leaves change into bright red, warm yellow and mysterious purple. You are walking your dog in a park in the morning and drink fresh crisp air and don’t mind to drink a hot warm tea when back home and wrap yourself in a blanket and dive into an interesting book. At this point, you want a hearty homemade filling meal, not restaurant-style fashionable haute cuisine, however, you don’t want to jeopardize your healthy meals style. Healthy choices of meals are too light and unsubstantial sometimes and while we feel enthusiastic eating that super healthy salad for breakfast very often we feel hungry and hear our stomach gnarling at the same time and our thoughts flying away to that bacon and eggs that we denied. Do not get tempted by that bacon my friend. Stay. Stay healthy. Stay healthy with Lenten Chef and try our nutritious beetroot salad with prunes on a hummus whole grain bread and you will be rewarded!
Never back down from the promises you give to God, to yourself or to other people.
Life is worthwhile if you stay. Stay from the beginning until the end and if you stay you crop your harvest.
Be my guest and I’ll show you how to cook Lenten, easy, and delicious and healthy recipes that keep you away from the sinful delish!
The solution is to choose healthy options that give the happy filling of the full stomach the same way unhealthy meal does.
Start your day with this beetroot salad for breakfast with a piece of whole-grain bread and a scoop of hummus and it will make you feel as if you are leaving a wedding dinner party. As for lunch how about a delicious mushroom soup hot, delicious and heartwarming?
Bon Appétit!
Beet root salad with prunes, walnuts in veg mayo on a bun with hummus
Ingredients
- 2 beet roots steamed or boiled
- 250 gr walnuts
- 12 prunes
- 3 tbsp vegetarian mayonnaise
- 1 clove garlic
- 3 springs parsley
- 1 cup hummus
- 1 whole wheat bread
Instructions
- If you are using raw beet roots bake them in the oven 350 F for an hour or until soft when pierced through with a fork.
- Slice cooked beetroots into ribbons over a mandolin or just grate them on a regular grater. Fold nuts in a kitchen towel and crush with a cup or any heavy object, by doing so you get pieces of nuts pieces of different size which makes a difference to the structure of the salad. Cut prunes into half inch cubes.
- Crush the garlic through the garlic crusher into mayo.
- Mix all ingredients together and refrigerate for 2 hours to let flavors incorporate with each other.
- Toast a piece of whole grain bread, spread with hummus and arrange your salad on a top. Garnish with parsley and enjoy!
