ROASTED 3B SALAD WITH CREAMY FETA AND HEARTBEET KRAUT (VEG)

This delicious nutrient-dense salad with beetroot, beans and brussel sprouts is great when the wee brussel is in season. Packed with vitamins, minerals and plenty of fibre plus a double hit of probiotics from the Greek yogurt and Heartbeet Kraut. You can’t be kinder to your body than this!

SERVES 4
Recipe by Jo Davies
Photography by Jo Davies

INGREDIENTS FOR CREAMY FETA DRESSING
½ cup plain greek yogurt
½ cup of feta cheese crumbled
½ lemon (juiced)
1 tablespoon olive oil
3 cloves of roasted garlic (skin removed)

INGREDIENTS FOR THE SALAD
1 cup of halved brussel sprouts (rinsed with stalks removed)
2 cups green beans washed, ends removed and chopped in half
1 cup of small baby beetroots cut in half (tinned or fresh)
Sprinkle of ground sea salt and pepper
1 cup Living Goodness Heartbeat Sauerkraut
Glug of olive oil

METHOD
• Soften brussel sprouts in the microwave.
• Do the same with the peeled and chopped beetroot if using fresh beets (If using tinned beets, open, drain and cut the baby beets in half).
• Roast the garlic in the oven in a tiny splash of olive oil (about 1 teaspoon). Once roasted, cool and put aside to add to the dressing.
• Stir fry the brussel sprouts and green beans in a pan with some olive oil until browned slightly but still retaining their fresh green colour.
• Combine the 3 vegetables and serve on a large white platter to make the colours pop! Lightly grind some sea salt and pepper over the top.
• To make dressing blend all dressing ingredients place in bowl and refrigerate.

TO SERVE
Add the dressing and Heartbeat Kraut on top of the salad or on the side.

TIPS
• For a thicker dressing add more feta cheese, for a runnier dressing add small amounts of a plant or cow’s milk.
• Adding fresh herbs to the dressing eg chopped chives, and some toasted pumpkin seeds to the salad adds more flavour, texture, and nutrients.