top of page
Search

Warm Beetroot, Pear, and Walnut Salad

TLHOW
4 days ago
1 min read

September in the UK brings a wonderful transition in seasonal produce, offering a bounty of fresh fruits and vegetables perfect for supporting cardiovascular wellness. This month's recipe combines some of autumn's best ingredients into a delicious, heart-protecting meal.


INGREDIENTS

  • 3 medium raw beetroots, peeled and diced

  • 2 ripe British pears, cored and sliced (keep the skin on for extra nutritional benefits!)

  • 2 large handfuls of fresh kale, stems removed and leaves chopped

  • A handful of crushed walnuts

  • 1 tbsp Olive Oil (contains heart-healthy monounsaturated fats)

  • A squeeze of lemon juice and a pinch of black pepper


INSTRUCTIONS

  1. Roast the Beetroot: Toss the diced beetroot in half of the olive oil and roast at 200°C for 25-30 minutes until tender.

  2. Prep the Greens: While the beetroot roasts, massage the chopped kale with a few drops of olive oil and lemon juice for 2 minutes. This softens the leaves and makes them more palatable.

  3. Assemble: Toss the warm roasted beetroot with the massaged kale and sliced pears.

  4. Garnish: Scatter the walnuts over the top and drizzle with the remaining olive oil and lemon juice.


Enjoy this vibrant, seasonal dish as a light lunch or a side to some grilled Salmon, which is another fantastic September option packed with omega-3 fatty acids!


Comments

bottom of page