FINYS FABULOUS FOODS AND FINDS

Lovely ladies and men - Do you ever get tired of having plain salads with tomatoes and lettuce, and similar ingredients?  I certainly do and am therefore always looking for great combinations that are both easy to make, as well as healthy, and this recipe ticks both those boxes. This recipe also gives you sliced beetroot, or you could always increase quantities to keep more of this healthy snacks or accompaniments. I used a green apple (a Granny Smith which I believe is only available in Australia) as these, although slightly sweet, are the most tart apples we can buy.  This goes very well with the slightly sweet vegetable, beetroot. Although it takes longer to make, I usually always make my own beetroot as I find the tins or jars of these are just too sweet, and my recipe included no added sugar whatsoever! This is probably a European salad, or possibly even Israeli, and it turns out a bright pink, though I didn't put in a lot of mayonnaise. You could serve it as a ...

This is an unusual salad and is has all healthy ingredients in it. Eat it as a whole meal or as an accompaniment with a meal. If you don't have both sorts of mustard in your fridge, just use all Dijon. Preparation Time: 10 minutes Cooking Time: 1 hour minutes Makes: 2 servings Ingredients 1 large beetroot, washed 1 avocado, not too ripe 3 tbsp chopped walnuts 1 tbsp olive oil 1 tsp grain mustard 1 tsp Dijon mustard 2 tsp Apple Cider vinegar 2 tsp freshly squeezed lemon juice ½ tsp agave nectar (you could use sugar) 2 tsp chia seeds Method Preheat oven to 200°C/180° fan forced. Wrap the beet in foil and bake for about an hour, until tender.  Set aside to cool, and then remove skin. To prepare the dressing, combine olive oil, two mustards, vinegar, lemon juice, agave and a bit of salt in a jar with a lid.  Shake vigorously, add chia seeds and let sit for a few minutes. Meanwhile, thinly slice the beetroot and arrange slices on 2 salad plates....