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Beetroot Falafel Salad

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Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Ingredients Method

Ingredients
  

  • SALAD
  • 1 Cup of lettuce greens lettuce, nasturtium leaves, baby spinach
  • Beetroot leaves and stems set aside from Beetroots used in Falafels
  • 1 TBS feta
  • 1/2 Avocado
  • 1 TBS Sunflower seeds
  • 1 TBS Pumpkin seeds
  • Edible flowers to serve nasturtium
  • BEETROOT STEM DRESSING
  • Beetroot stems set aside form Falafels
  • 1 TBS Olive oil
  • 1 TBS Apple Cider Vinegar
  • 1 TBSP Water
  • 1 TBS Sugar
  • 1.2 tsp Salt
  • AVOCADO SALAD DRESSING
  • 1/2 Avocado
  • 1 TBS Feta
  • 1 TBS Lemon Juice
  • 2 TBS Water
  • Salt to season

Method
 

Beetroot stem dressing
  1. 1. In a serving dish, jar or jug, add the apple cider vinegar, sugar, salt, water and oil. Stir until combined.
  2. 2. Finely slice beetroot stems and add. Cover and set aside in the fridge for 1 -2 hours (can be made and left overnight).
Salad
  1. 1. Wash and roughly chop salad greens and beetroot leaves and place them in a serving bowl.
  2. 2. Crumble feta on top, slice and add avocado and sprinkle over seeds. Place edible flowers to finish.
Avocado Dressing
  1. 1. Add avocado to a bowl and mash and stir until mixed and slightly creamy.
  2. 2. Add feta, oil, salt, lemon and water into the avocado and mix well until smooth. Add extra water if needed.