QUICK AND EASY LUNCH SALADS

BEETS...BEETROOT

  Use three  raw beets, peel and grate them .  Grate three carrots, one kohlrabi and one peeled apple or a pear.  Add spinach leaves, a few walnuts and almonds. These can be crushed. Make a dressing of the juice of two oranges, a tablespoon of techina and a two teaspoons  tablespoon of  honey, two teaspoons of olive oil and slat and pepper.  I add one or two tablespoons of sultanas  If you prefer an easy sweet  dressing, use pomegranate juice with olive oil and a little parsley.
I serve this with cottage cheese on the  side for a dairy meal or just good hummus with a meat meal.



BEETROOT AND BAKED POTATOES. 

 Cook three beets and bake four potatoes.  Peel the beets and slice into cubes. Dice the potatoes, You can leave the skins on.  Saute two thinly sliced onions and two  crushed garlic cloves in a little olive oil, two teaspoons of pine nuts and   a teaspoon of mustard seeds, salt and pepper.  Then mix the beets and potatoes in with the sauteed vegetables and add a thin dressing of olive oil and   techina.

BEETROOT, PEAS AND CAULIFLOWER.

Cook three beets, Cool and remove skins.   Steam two cups of cauliflower, a cup of peas, a cup of chopped kale and one small onion.  Mix with the beets.  Add salt, pepper and  a little olive oil and natural apple cider vinegar.  Mix gently and serve with a sprinkling of sunflower seeds on top


BEETS AND COOKED APPLES AND WALNUTS

Cook three beets, Cool and peel.  Cube them .Peel three apples and cube them Steam them for five minutes  .     Mix  the cooked apples and beets and add ten chopped walnuts, and a dressing of two teaspoons honey, a dash of cinnamon, two teaspoons of olive oil and  a little lemon juice.   This is lovely served on a bed of lettuce leaves  with sprouts arranged all over  it in a large shallow salad bowl.




Make sure you eat a mix of colors in vegetables. Add cranberries, nuts, sesame seeds   and raisins , dried cut up figs and apricots. .     Enjoy   Love and light  Rona  Kruger