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
- Measuring Cups
- Measuring Spoons
- Chopping Board
- 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. 🙂