ROOTS & GREENS

'Nurture with nature'

Roots:

  • 4 carrots
  • 4 beets
  • 4 parsnips
  • 2 tbsp sesame seeds
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 lemon
  • Olive oil
  • Sea salt & pepper

Fresh greens:

  • Fresh spinach leaves
  • Fresh parsley 
  • Fresh sprouts

Creamy greens:

  • 1 cup pistachios
  • ½ cup olive oil
  • Handful basil
  • 2 handful spinach leaves
  • 1/2 lemon
  • 1 garlic clove (optional)
  • 4-5 tbsp water
  • Sea salt & pepper

This dish is an easy salad of cooked and raw ingredients. Roots are always easy to find in the market.  You can choose the greens that you like the most, you can swap the spinach for rucola, the parsley for basil, and add any kind of sprouts you want. Even make the creamy dressing out of different kind of nuts. I think that the sweetness of the roots and the zesty taste of the dressing makes a perfect match. I hope you like it too!

Roots: Preheat the oven to 250 °C. Peel and slice the roots. Squeeze the lemon. In a big bowl, marinate the roots with olive oil, cumin, coriander powder, lemon juice, sea salt and pepper. Place the veggies on an oven tray and roast for 20-25 minutes, we want the veggies to start to soften up but not too much. Remove from the oven and spread sesame seeds on the top of the roasted roots. 

Rinse and chop the fresh green leaves.

Creamy greens /dressing: Place the pistachios, olive oil, basil, spinach, water, salt and pepper in a blender. Squeeze the lemon and mix until you get a creamy texture. Place the dressing in a small bowl or jar and serve on the side.