Tag Archives: beetroot

Warm Beetroot and Raw Kale Salad with Tahini Dressing

This salad is a great simple one that doesn’t take long but feels great and keeps well for the next day.

You’ll need to boil and peel a beetroot and slice it up.

For the salad dressing I used three big tablespoons of tahini mixed with a dash of olive oil, salt, pepper, crushed garlic and some grated ginger.

Chop up the kale finely and mix it with the warm cooked beetroot, two cooked carrots and one zucchini.

Add the dressing.

Once it’s all evenly mixed, sprinkle chia seeds over the salad for extra protein and fiber and you’ll all done.


This weekend we were in the north of France enjoying the (much) cooler weather. Upon arrival I discovered my unicorn cookie cutter that had arrived in my letter box and boy am I excited to make unicorn shortbreads! Magical.

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Raw Kale and Beetroot salad with Tahini Dressing

This salad is just divine. So earthy and refreshing. When I finally got my hands on some kale thanks to The Kale Project here in Paris, I went a bit kale nuts. Kristen from The Kale Project and I made this last week for a big vitamin boost.

You’ll need:

  • 1 bunch of curly, green kale
  • 2 spring onions
  • 1 large golden beet (or two medium) You could also use regular red beets
  • 2 carrots
  • 1 clove garlic
  • 1 -2 cm (1 inch) of ginger
  • 1 Tbsp Tamari
  • 3 Tbsp Tahini
  • 3 Tbsp Olive Oil
  • 3 Tbsp of Coconut Oil
  • 2 Tbsp apple cider vinegar
  • Juice from 1/2 lemon or lime

Wash and cup up the kale into very small pieces, otherwise it’s a bit too leafy.

Peel the beets and grate them.

Grate the carrots.

Mix everything up.

Blend the salad dressing in a blender and pour it over the salad.

Enjoy it! My J enjoyed it which is really saying something.

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Warm Zucchini and Beetroot Salad with a Grilled Vegetable Side

We had unlimited access to a glorious garden two weekends ago. I was in heaven. I invented this recipe to celebrate the fact that we had sun, great company, fresh vegetables and lovely conversation.

For this recipe you will need:

2 round zucchini
2 regular zucchinis
2 beetroots
big bunch of fresh basil
big bunch of fresh parsley
2 eggplants
olive oil
crème fraîche

Cup up everything like in the photos below.

You will use the round zucchinis for the warm salad part, and the regular zucchinis for the grilled side.

Put olive oil (I also use coconut oil to cook) in a pan and start pan cooking the round zucchinis. Add in salt and garlic and onion, but don’t put in the herbs until the very end or else they will burn.

Put in the small pieces of beetroot. You will see, they make the dish a wonderful colour and give it such an earthy flavour.

You can now put in all the herbs.

When serving, dollop on about 3 tablespoons of crème fraîche while still warm. Serve this dish warm, it is more tasty.

In other news, I am loving this video, despite it being über cheesy.

J and I did a great tour of the Saint Ouen flea markets with Charlotte from Haute Curiosité.

Tomorrow I am going to Corsica until next Tuesday.

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Fresh beetroot and beetroot leaf salad.

I had such a lovely weekend in the garden harvesting veggies and herbs. We had a lot of beets. I think beetroots are a misunderstood vegetable. Do not confuse beetroots with the canned ones your g’ma fed you at Sunday family lunches (gross!). A fresh beetroot is almost sweet. They are SO versatile and brilliant in so many dishes, savoury and sweet (yes you heard me!).

I decided to make a fresh Summer-friendly beetroot salad to celebrate the sun. They are earthy and nutritious. If the flavour isn’t enough for you, what about the fact that specific anti-carcinogens are bound to the red colouring matter which supposedly helps fight against cancer? Beetroot also increases the uptake of oxygen by as much as 400 percent. The leaves are full of beta-carotene and other carotenoids! Delicious AND healthy.

Don’t throw away the leaves, they make for a wonderful salad.

The idea of this salad is to boil the beets so you can remove the skin easily. I chopped them into small pieces so that this was quick.

In the meantime I mixed up a crème fraîche salad dressing. You’ll need onions, garlic, dried fried onions, crème fraîche, salt and pepper, herbs of Provence, balsamic vinegar and extra virgin olive oil. Mix it all up!

Here are the portions:

– 25 cl crème fraîche
– 1 onion, chopped up very finely
– 3 cloves of garlic
– pinch of salt and pepper
– 3 tbsps of herbs of Provence
– 2 tbsps of balsamic vinegar
– 2 tbsps of extra virgin olive oil

When the beets are done, gently peel the skin off and slice them into smaller pieces.

Cut up the leaves and lay them in a big plate as a bed for the beetroots.

Add the dressing and you’re all set! I had some grilled eggplant and zucchini from the day before which I used to decorate.

We even had the perfect and romantic backdrop to accompany this glorious home-made meal. Oh and champagne, can’t forget the champagne! 🙂


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