Whether you stay for a few hours or a few days, Elysia Wellness Retreat and Spa offers a range of health and lifestyle treatments, as well as all-inclusive programs to take you back to your original state of bliss. Located In the beautiful Hunter Valley, NSW.
Golden Beetroot, Beluga Lentil & Feta Cheese Salad
Serves: 6
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Elysia Sauerkraut
Serves: 6
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Sunflower & Chia Seed Crackers
Makes: 20 crackers
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- 600g golden or purple beetroot
- 150g walnuts
- 1 tbsp maple syrup
- 1 red onion, thinly sliced
- 250g cherry tomatoes, cut in half
- 200g cucumber, cut in slices
- 200g mixed salad leaves (mesclun mix works well)
- 1 bunch mint, leaves only
- 2 avocados, diced
- 3 radishes, sliced thinly
- 100g feta cheese, crumbled
- 200g cooked beluga lentils (if these are unobtainable, use green or brown lentils instead)
- Pinch alfalfa sprouts, for garnish
-
Lemon mustard dressing - 100mL lemon juice
- 2 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
- 3 tbsp honey or brown-rice syrup
- 4 cloves roasted garlic
- 400mL extra-virgin olive oil
Method
- Preheat oven to 180°C fan-forced.
- Wash beetroot and wrap in foil. Bake for 45 mins–1 hour depending on size, or when a small knife or skewer slides to the centre without difficulty.
- Lay walnuts on baking tray and bake for 5 mins until lightly toasted.
- Place walnuts in bowl, spoon maple syrup over nuts while hot and carefully mix with spoon. Set aside to cool to room temperature.
- Once beetroots are cool enough to handle, carefully scrape skins off with serrated knife.
- Dice beetroots into 4cm cubes.
- Toss all salad ingredients together in salad bowl, being careful not to damage avocado.
- Portion into bowl or plate, and garnish with alfalfa sprouts.
- Place dressing ingredients in blender and mix to emulsify. Add salt and pepper to taste. (Store in sealed container in fridge for up to 2 weeks.)
- Drizzle dressing onto salad and serve.
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