It’s a grey, rainy day in Amsterdam. The days seem to be getting longer but the city is cold, wet and windy and making us hope for spring. With everything around so grey and miserable, we’ve been craving some warmth and a burst of colour.

The vivid red beetroot and the warmth of ginger help to satisfy any winter blues, the fresh, delicate flavour send a reminder that spring is not too far away and the raw fruits and veggies provide the nourishment needed to fend off the sharp bite of winter until then!

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Ingredients (serves 2)

  • 2 medium beetroot, cooked
  • 2 carrots
  • 1 apple ( fuji or janagold work well)
  • 1 orange
  • 1 celery stalk
  • 1 tbsp grated fresh ginger
  • 1 handful sunflower seeds
  • 1 tbsp agave nectar (or maple syrup)
  • 1 tbsp extra virgin olive oil

Dressing

  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

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1. Coat the sunflower seeds in the agave nectar and olive oil, spread out on a baking sheet and roast in the oven at 180 degrees for 4-5 minutes.

2. Grate the carrot and finely chop the beetroot, celery, apple and orange. Add the grated ginger and toasted sunflower seeds (once cool) to a large mixing bowl.

3. Warm the beetroot in a pan with a little oil over a medium/high heat for 2 to 3 minutes, remove from the pan and add to the mixing bowl.

4. Season with salt & pepper, dress with balsamic vinegar and extra virgin olive oil, toss to coat and serve up some winter sunshine on a plate.

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