Buckwheat, pickled beet and haloumi salad: journey to wellness

by Bell Harding June 21, 2015

Buckwheat, pickled beet and haloumi salad: journey to wellness

By: Bell Harding

I am slowly learning the art of slowness.I slowed down and smelt the roses. The air is so very sweet.

Pin Recipe

Servings

Prep time

Cook time

Recipe

Ingredients

2 whole beets – sliced thinly on a mandolin
1 ½ cups apple cider vinegar
2 tbsp rice malt syrup (or honey)
1 tsp caraway seeds
pinch sea salt

Method

To make the pickled beetroot, combine the ingredients in a bowl. Stir well and refrigerate for a few hours or overnight. The juice of the pickle will make the dressing and the remainder can be kept for future dressings. The hot pink apple cider vinegar makes a fabulous dressing base.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: blog, healthy diet, salad

Bell Harding

Bell is wholefood cook and a barefoot gypsy. In search of a life less ordinary, she packed a tent and art supplies and took to the road. Seeking the dirt and poetry in the Australian landscape, she also discovered a path to wellness. Bell discovered what it means to be well by healing herself from weight gain and alcohol dependence. She draws on a professional career in cooking to create recipes that celebrate real food and shares her journey as a curious nomad.