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During winter, there are plenty of ways to stay on a healthy path. Root vegetables are cheap since they are in season now and they offer loads of versatile ways to be used in both salads and in warm dishes. You can enjoy this salad warm as well if you prefer.
Serves: 1
Ingredients
- 1 pcs black salsify, peeled and evenly cut
- 1 pcs small beetroot
- 1,5 dl kamut wheat, cooked
- 1 pcs small carrot, thinly sliced in ribbons
- 2 tbsp walnuts, roughly chopped
- 1 dl leek, fresh and very thinly cut preferably the green top
- green salad leaves, such as romane, roughly chopped
- fresh dill or any other fresh herb available
- fresh lemon juice
- 1 tsp a nice olive oil
- freshly ground pepper
- sea salt
Instructions
- Peel and slice the vegetables
- Cook Kamut wheat and black salsify separately, let cool off.
- Add beet, kamut, carrot, walnuts, leek and dill to a bowl. Add a tsp olive oil, squeeze some lemon over the veggies. Add salt and pepper, toss until both spices and oil have mixed evenly.
- Add the salad leaves to a plate. Add the vegetable mix on top, serve immediately with sprinkled salt and freshly ground pepper on top.
Notes
- I cook my Kamut wheat with vegetable bouillon powder and with a bay leaf instead of salt for extra flavour.
- If you are allergic to nuts or want to cut the calorie density of this meal, replace the walnuts with roasted sunflower seeds instead.