Ultimate Salad Jar
This healthy, nutrient packed salad jar is my new obsession. They are deliciously wholesome, easy to make and you can use whatever ingredients you have in the fridge. I used some beetroot dip for the bottom layer, but you can easily replace this to keep the recipe raw food based. Hope you enjoy, BB xxx
For the beetroot dip:
4 cups raw beetroot cut into chunks, when roasted it makes about 3 cups
2 tablespoons cold pressed extra virgin olive oil, or more for desired consistency
5 teaspoons finely chopped fresh garlic
5 teaspoons finely chopped chile
3/4 teaspoon roasted coriander seeds
1/3 cup fresh cilantro, chopped finely
1 teaspoon Himalayan sea salt, plus more to taste
2 teaspoons fresh lemon juice to taste
For the remaining salad layers:
1/2 can cannellini beans
1/2 can red kidney beans
2 cloves garlic
The Bondi Baker Method:
Step 1- Preheat the oven to 170 degrees. Toss the beets in a little bit of cold pressed olive oil and a pinch of sea salt and bake for about an hour or until tender. Check them periodically to make sure they don't burn.
Step 2- Then throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chile. Drizzle in half the olive oil and pulse until well combined. Then add in the rest of the olive oil gradually to reach your desired consistency.
Step 3- Now taste and adjust the quantities of chile, garlic and salt. This will depend on the heat of your chile. Set aside.
Step 4- For the beans, toss both variations in the lemon and crushed garlic. Set aside.
Step 5- Finally, layer the dip, beans and your vegetables. Top with the luscious avocado. For raw foodies, you can replace the beetroot dip with another layer of your favourite vegetable.