This Roast Beetroot, Pear & Brussels Sprout Salad served with an Orange & Dijon dressing is gorgeous on a gloomy winter’s day. It is perfect cold for a picnic lunch or served warm for a romantic dinner for two!
I can hardly believe that it is already June. I have not published as much content as I would have liked to this year. Trying to eloquently summarise what has happened since my last post is challenging. Perhaps the simple term “exhausting” would suffice?
I have received high distinctions for my last trimester at university, and I have also been commissioned to work with some amazing brands. I am *so* excited to share with you some of these images, which will be published in the coming weeks! What has been the most prevalent in the past couple months however, is the notion of “creativity” while working as a photographer.
During a small trip to Byron Bay, I made the joyous realisation that it was the first time in months that I was taking photos for the simple pleasure of taking photographs. People assume that when you work as a photographer, you do so for the sake of being creative. While that is definitively true, what they don’t understand is that it is not quite the same.
Receiving a brief stating “take an x image, portrait, high key” removes an element of the fantasy. You are reproducing somebody else’s vision, their story and as a photographer, you’re not always there to project your creativity onto the client. You’re a person who knows how to use the camera and manipulate the light.
As some of you know by following me on Instagram, I am now making the conscious effort to slow down and to pick up the camera for the simple joy of creating, rather than just for work.
While sitting at home listening to Chymera play rhythmically in the background, I developed this recipe “Roast Beetroot, Pear & Brussels Sprout Salad served with an Orange & Dijon dressing”. It’s like eating a big comforting hug in Winter and I hope you love it as much as I do!
I would love to hear what comfort foods you love to eat in the cooler months in the comment section below! 🙂
- 5 medium sized beetroot, cut into cubes.
- 2 tablespoons extra virgin olive oil
- 1 cup lentils, preferably soaked overnight
- 1 cup brown rice, preferably soaked overnight
- 1 litre vegetable stock or water
- 1 bay leaf
- 8 - 10 small brussels sprouts, finely sliced
- 1/2 brown onion, very finely sliced
- 1 pear, finely sliced into "matchsticks"
- 1/4 cup of walnuts
- 250g sheep's milk feta cheese (optional) crumbled
- 1/2 small orange, juiced
- 5 tablespoons of extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon honey or maple-syrup
- 1 garlic clove, minced
- Saucepan
- Measuring Cups
- Measuring Spoons
- Chopping Board
- Knife
- Baking Tray
- Baking Paper
- Citrus Juicer
- Jar (to mix salad dressing)
- (optional) Wash and soak the lentils and brown rice in warm water overnight.*
- Pre-heat the oven to 200 degrees celsius.
- Wash the beetroot thoroughly removing any dirt or debris. Cut the stalks 1 inch from the bulb and put aside any of the fresh leaves for the salad later. Cut the beetroot into roughly 2cm cubes. Place the beetroot into a baking tray lined with banking paper. Drizzle over the 2 tablespoons of extra virgin olive oil and season generously with salt & pepper. Add the baking tray to the oven and roast for 40 minutes.
- Meanwhile, rinse the lentils and brown rice, add to the saucepan and include the vegetable stock and the bay leaf. On a medium to high heat, bring the vegetable stock to boil. Once boiling, reducing the temperature to a gentle simmer for 25 - 30 minutes minutes.
- While the beetroot and the lentils / brown rice are cooking, prepare the salad dressing by mixing the orange juice, extra virgin olive oil, dijon mustard, honey or maple syrup, and garlic in a jar, shaking vigorously.
- Once the lentils and brown rice have finished cooking, remove the bay leaf and set aside to cool. Place the walnuts with the beetroot in the oven and roast for the remaining 10 minutes.
- Once finished roasting, place the roasted beetroot with the lentils and brown rice. Include the brussels sprouts, brown onion, pear, walnuts, and feta cheese and toss to combine.
- Distribute among 4 bowls and drizzle with the Orange & Dijon Salad Dressing. Bon Appétite! 🙂
- * Nuts & grains contain phytic acid, by soaking the nuts and grains you break down the phytic acid aiding in digestion. When consuming nuts or grains that have not been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine.
Do you remember my Quinoa Porridge with Rhubarb & Strawberry Compote from earlier this year?
One of my gorgeous readers, Theora, created a (tried and tested) amazing variation!
It’s incredible, you can try the recipe on her blog Simply Theora. 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
Sriparna says
Now that is just too healthy for me 😉
I have tried to maintain my healthy food habits so much, failing, which I have recently landed on the occasional salads like these.
Now this is on my list to consume as well! It sounds pretty refreshing and beneficial indeed 🙂
Kylie (Author) says
I think the challenge is people find most traditional salads lack flavour so they find eating healthy uninspiring! The key is to add lots of unique flavours and nuts to add an interesting combination of flavour, texture etc! Good Luck! 🙂
Nadine says
Yummy! My husband who is from Australia complains that he can’t find beetroot here in the Philippines. Every time we get the (rare) chance to have it, we stuff ourselves with it.
It’s yummy, healthy, I just love the colour, and they are perfect for salads! The salad that you made looks really appetising! I like that you added mustard in it, which makes the flavours more interesting. Beautiful photos too!
Kylie (Author) says
Thank you so much for your comment, Nadine! I couldn’t imagine what it would be like to not have any beetroot, it’s a staple in our household!
Mica de Leon says
First thing, I have to say your photos are perfect! You have managed to bring to life the salad.
I would be pleased if I could taste the exact recipe, but I’m not sure i can find beetroot here.
Anyway, thank you for sharing the salad recipe and again, lovely images!
Kylie (Author) says
Thank you so much Mica! I think carrots or other root-based vegetables would be a lovely alternative to the beetroot!
Milton says
Wow! Now that’s one guilt-free meal to try! You know what, I used to see Beetroot as one of those cleansing shakes ingredients and has so many health benefits but my problem is I can hardly find one in my area!
I’m really intrigued how beetroot tastes like.. does it tastes like a potato? a yam? or an onion?
Kylie (Author) says
Roast beetroot definitely has a sweetness to it, similar to either carrots or parsnips. I think that these veggies would be lovely alternative!
Maria says
For some reason, I’m curious if you’re running your site on Squarespace? Everything looks clean and I love it. (But, I think I’m moving away from your blog post.)
I am truly amazed by how you create the photos you include in your posts. It’s so clean, bright and elegant to look at. Somehow, I want to see some of the behind the scenes photos of your shoots. That salad recipe is new to me. I have only have tried beets when I tried juicing to detoxify myself. It certainly looks yummy!
Kylie (Author) says
Hi Maria, Thank you for your comment!
I’m running my website on WordPress using a Studiopress theme, if you have any more questions please feel free to ask! 🙂
Maaya says
Just look at the colourful texture of this salad! I want to recreate it but I would have to use alternatives for some ingredients.
This is very timely also as I am jumpstarting my healthy lifestyle. 🙂
Me-An Clemente says
I totally agree with you that it removes the joy when there is a directive to be followed. For instance, we don’t like it when advertisers have to meddle with captions on our Instagram posts. We know they paid but we are the ones who know our followers, so we know how to identify with them best.
Anyway, as always, I love how you style food and your photography skills are absolutely amazing! And to answer your question, I love eating sweet chocolate rice porridge in the cooler months.
Kylie (Author) says
Wow! Chocolate rice porridge sounds absolutely heavenly! Who knows, perhaps that may be my next post!? 😉
Irma says
This is the first time I have heard about roasting beetroot. I love beetroot in a salad but I haven’t tried this recipe, which is why I was so interested in reading your post.
The pictures you have taken are perfect! I instantly felt the need to prepare the salad myself. But since it is very late, I will leave it for tomorrow. I can’t wait! Thank you for sharing the lovely recipe as well as the beautiful photos with us. 🙂
Swayam says
I like having beetroot for two reasons – this vegetable flushes out toxins, and secondly, it helps in generation of blood!
To answer your question, I like eating aonla. Aonla is a like a magic fruit in India. It helps control blood sugar and it is filled with vitamins. It has many benefits that other fruits and vegetables lack.
Kylie (Author) says
Thank you for your comment Swayam! I’ve never heard of Aonla though I know it’s a type of gooseberry, I’ll keep an eye out for it at the markets! 🙂
Theresa says
I am giving fruits and vegetables to my baby with no meat or any other additives that will put “nasties” in his food.
I have bookmarked this recipe for future reference. I noticed that most of the ingredients are good and I hope I can make this for him.
Johna says
It looks so good! It’s my turn to cook the family dinner on Sunday and this looks perfect. I will definitely try it out! ?