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Roasted Beetroot Salad

4/3/2019

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I love this salad that one of our students Kim makes - it's so simple, so tasty and doesn't feel heavy at all. I've been asking for this recipe for a while and tonight she came over with salad and recipe! For those of you who love beets, this is not one to be missed!
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Beet is one of my favourite root vegetables. It assists in lowering blood pressure and helps fight against heart disease and strokes. It's low in calories, helps keep blood sugar levels stable and helps lower cholesterol. It helps treat anaemia and fatigue, boosting stamina, containing potassium, magnesium, iron, folic acid as well as antioxidant properties. So what's not to love?
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Roasted Beetroot Salad

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500g golden beetroot
500g red beetroot
80g sunflower seeds
90ml maple syrup
4 TBS sherry vinegar
4 TBS olive oil
2 crushed garlic cloves
20g chervil leaves (more to garnish)
60g baby chard leaves, baby spinach or rocket
coarse sea salt and black pepper
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1. Preheat the oven to 200˚C. Wash the beetroot well and wrap them in foil individually. Bake in the oven for 40-90mins depending on their size (baby beets might take even less). 

2. Check each one, as cooking time can vary a lot: the beetroot should be tender when pierced with a sharp knife

3. Spread the sunflower seeds out in an ovenproof dish and toast in the oven alongside the beets for 8 mins, just until lightly coloured.

4. Once the beets are ready, unwrap them and peel with a small knife while still warm.

5. Cut each into halves, or 2-3cm dice. Mix the beets with the rest of the ingredients in the bowl.

6. Toss well and then taste. Season if needed.


There should be a clear sweetness balanced by enough salt. Adjust the salt and pepper as necessary, sprinkle more with chervil and serve!

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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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