This November Sustainable Echo is turning two! To celebrate its second birthday, I decided to make a healthy vegetarian raw salad we named after our blog, instead of a birthday cake. If only our kids would trade their birthday cake for something like this :-).
As a 2 year old baby, SustainableEcho.com is quite patient, easy to look after and doesn’t even mind playing second fiddle to its younger sibling MakeBread.com.au. However, as with any baby, this one enjoys occasional attention and so do our readers, too!
Sustainable Echo salad recipe
This easy salad recipe was born as a way to feed our kids raw beetroot from our container garden. Usually I would boil or roast beetroot and marinated it in some vinaigrette and fresh garlic. Obviously, most fruit and veggies contain more goodness when consumed raw, thus my brainstorming. I’ve tried to add a sweet veggie and fruit that would go with it and came to this combination (use organic ingredients, if possible):
- 1 raw peeled beetroot
- 1 large carrot, scrubbed or peeled
- 1 apple, peeled of not organic
- juice of 1/2 lemon
Method, easy as 1-2-3:
- Grate apple, carrot and beetroot by hand or in a food processor.
- Juice 1/2 lemon and pour over grated salad
- Mix well (optional)
You don’t need any seasoning, trust me. If you wish, you might skip mixing and leave the ingredients arranged in a bowl next to each other and pour the lemon juice over. That way the salad will be really colourful. If mixing, the carrot and apple will turn red as on the photo on the top.
As a variation, you can add yogurt, mayonnaise, change the ratio of ingredients or simply change the apple type from sweet to a tart tasting one to play with different tastes.
The Sustainable Echo salad is simple, quick, easy, healthy, raw, nutritious, vegetarian, tasty, but the best bit is not all the previously mentioned, the best bit is: our kids love it!