Purple Power Salad

Purple Power Salad

Posted 2017-04-11 by Annalisa Brownfollow
Purple is regal, powerful and ceremonial but nothing beats the colour of this . Everyone talks about the Green revolution however, this purple salad is packed so full of nutritional value it kicks green in the guts (literally). Red cabbage and beetroot are the main ingredients and are packed full of fibre, are super rich in antioxidants, not to mention the high number of vitamins and minerals.

The inclusion of black rice - admittedly not purple - showcases shades of brown and purple hues when cooked, so not only adds more colour to the salad ensemble but also adds greater texture and punch to the salad. Family and friends will be impressed when you serve up this purple palate of ingredients.

The packed full of vitamins and nutrients.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4-6

1 bunch beetroot
1/2 cup black rice
1/4 red cabbage head
1/2 cup walnuts
1/2 cup pomegranate seeds
Salt and Pepper to taste
Drizzle extra Virgin olive oil

A purple palate of ingredients.

  • Pre-heat the oven to 200*C.

  • Wash the beetroots and pat dry then season with extra virgin olive oil.

  • Line a baking tray with alfoil paper and place the seasoned beetroots onto the baking tray and into the oven to cook for approximately 45 minutes.

  • While beetroot is cooking, bring a saucepan of water to the boil and add the black rice. Cook for approximately 30 minutes.

  • Once rice is cooked rinse in cold running water and set aside to drain.

  • When black rice is cooked it showcases shades of brown and purple hues.

  • Thinly slice the red cabbage and place onto a serving plate.

  • Remove the cooked beetroots and allow to cook for 15 minutes. Peel the skin and cut into small chunks then add to the red cabbage.

  • Add the black rice, walnuts and pomegranate seeds to the cabbage and beetroot.

  • Season with a little extra virgin olive oil or pepita seed oil, a pinch of salt and pepper, toss and serve.

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