Fitness, food, health, Lifestyle, Plant Based, Uncategorized, vegan, wellness, yoga

Warming winter salad


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As the days get shorter and the nights get longer I have this yearning to cuddle up on the sofa with a blanket, a good movie and lots of comfort food. Staying motivated to exercise is harder too! Going outside to run when its 5 degrees and pouring rain is just not quite as appealing as it is in summer.

This makes it then harder to eat well. I love summer foods. I love to eat salads, banana ice cream and fruit…everything which is definitely meant to be eaten on a tropical island not in London, in the wet and cold!

Then the less I move my body and the more heavy food I eat the less happy and energised I become, so it really is a downward spiral…

However we can’t let winter dampen our spirits and stop us from reaching our goals! So to stop S.A.D. from happening I listen to my body and consciously avoid heavy foods and fuel it with yummy, nutritious meals. I make sure what I eat is still warming and tasty so I feel super satisfied for those colder evening.

So here is my favourite healthy warming winter meal. Trust me you are going to want to try this…

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Ingredients: 

For the salad –

1/2 Butternut squash, washed, deseeded and cut into 1cm slices

olive oil

6 small beetroots, peeled and quartered

a good pinch of salt and pepper

2 tablespoons of red wine vinegar

1 lemon

2 red onions

4 big carrots

1 bunch of fresh sage

1 handful of pumpkin seeds

4 slices of good quality bread

 

For the dressing –

2 tablespoons olive oil

a bunch of fresh mint, chopped

1 tablespoon wholegrain mustard

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Method:

Preheat the oven to 200ºc.

Start by preping all of your vegetables and chopping the ingredients.

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Then place the chopped beetroot on to a roasting tin with the vinegar, splash of olive oil and a good pinch of salt and pepper. Mix up the beetroot to coat everything and then cover with tin foil and place in the oven for 15 minutes.

On a second tray place the chopped onions and carrots. Next get a third tray and place the butternut squash on it. Drizzle both trays with olive oil, add the salt and pepper and scatter over the sage.

After the 15 minutes is up place both trays in the oven with the beetroot for 40 minutes.

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Then when the 40 minutes is up and everything is sweet and roasted take the trays out of the oven. You can put the onions and carrots on to the tray with the squash. Grab your bread, tear it into small chunks and place on the empty tray. Now season the bread with the zest of the lemon and a good sprinkle of salt and pepper. Finally drizzle with the olive oil and place in the oven for 5 minutes or until golden brown.

This gives you the perfect amount of time to make your dressing!

Take the juices from the beetroot into a jug, then add the mint, mustard and olive oil. Mix well. Try it and season with salt and pepper to taste. It is that simple.

Now take your bread out of the oven. Place all the veg on to your plate, add the bread, top with the seeds and as much dressing as you like!

And it is ready to be eaten…

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Look at the colour of that dressing!!!

This salad defenitly helps brighten up a grey winters day.

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This warming winter salad is so delicious, honest and nutritious. The sweet slow roasted butternut squash with the tangy beetroot makes for the perfect combination. Along with the fresh minty dressing take the depth of flavour to another level. Takes barely any effort to make and will leave you feeling energised and full of vitality.

Plus all of the vegetables will keep you nice and healthy in these winter months. Give it a go and let me know what you think!

Ro x

 

This recipe was inspired by Anna Jones’s – A modern way to eat. A beautifully put together vegetarian cookbook.

 

 

 

 

 

 

 

 

 

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