BEETROOT AND POTATO SALAD WITH OLIVES

BEETROOT AND POTATO SALAD WITH OLIVES

This colourful beetroot and potato salad is a healthy choice to add to your every day menu. Beetroots offer amazing benefits to your body, and if you are interested to learn more about it, please check our post here

  • preparation: 5 min
  • cooking: 20 min
  • ready in about: 25 min

SERVES 1

  • 1 potato, cooked
  • 1 beetroot, cooked
  • a few olives
  • a few sprigs of fresh dill, chopped
  • a handful of fresh leaves salad with beetroot leaves (or any other)

DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon mustard
  • 2 tablespoons water
  • salt and pepper to taste

1.  Slice the cooked and cooled potatoes and beetroots.

2.  Place the salad leaves on a plate then potatoes and beets with olives in the centre. 

3.  Mix all dressing ingredients in twist jar and pour all over the salad.

4.  Sprinkle with fresh dill.

 

TIME:

  • preparation: 5 min
  • cooking: 20 min
  • ready in about: 25 min

INGREDIENTS:

SERVES 1 

  • 1 potato, cooked
  • 1 beetroot, cooked
  • a few olives
  • a few sprigs of fresh dill, chopped
  • a handful of fresh leaves salad with beetroot leaves (or any other)

DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon mustard
  • 2 tablespoons water
  • salt and pepper to taste

METHOD:

1.  Slice the cooked and cooled potatoes and beetroots.

2.  Place the salad leaves on a plate, then potatoes and beets with olives in the centre. 

3.  Mix all dressing ingredients in twist jar and pour all over the salad.

4.  Sprinkle with fresh dill.

BEETROOT AND POTATO SALAD WITH EGG

BEETROOT AND POTATO SALAD WITH EGG

Another healthy and super easy to prepare dish. This is a beetroot potato salad and if you have been checking our blog regularly you will notice that we really love and appreciate beetroot and its amazing healthy benefits (you can read more about it here).

  • preparation: 5-10 min
  • cooking: 20 min
  • ready in about: 30 min

SERVES 1 

  • 1 potato, cooked
  • 1 beetroot, cooked
  • 1 egg, hard-boiled
  • 2 tablespoons capers
  • a handful of fresh leaves rocket salad (or any other) 

DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon water
  • 1 clove garlic, chopped
  • 2 tablespoons lemon juice
  • salt and pepper to taste

1.   Cooked and cooled potatoes and beetroots, cut into small pieces.

2.  Place on a plate the rocket salad leaves, then potatoes and beets.

3.   Mix all dressing ingredients in mason jar and pour all over.

4.   Sprinkle with capers.

 

TIME:

  • preparation: 5-10 min
  • cooking: 20 min
  • ready in about: 30 min

INGREDIENTS:

SERVES 1 

  • 1 potato, cooked
  • 1 beetroot, cooked
  • 1 egg, hard-boiled
  • 2 tablespoons capers
  • a handful of fresh leaves rocket salad (or any other)

DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon water
  • 1 clove garlic, chopped
  • 2 tablespoons lemon juice
  • salt and pepper to taste 

METHOD:

 1.  Cooked and cooled potatoes and beetroots, cut into small pieces.

2.  Place on a plate the rocket salad leaves, then potatoes and beets.

3.  Mix all dressing ingredients in mason jar and pour all over.

4.  Sprinkle with capers.

BEETROOT SALAD WITH RED CURRANTS

BEETROOT SALAD WITH RED CURRANTS

Another healthy salad, which is so simple to prepare. We have two options depending on how much time you are willing to spend in the kitchen.

Option one:

You can make it from scratch. Firstly cook beetroots and potatoes separately in two pots. This is necessary because the beets give off intense colour during cooking. We also recommend wearing silicone gloves while peeling the beets to avoid dyeing your hands red.

Option two:

If you want to avoid the hastle of cooking: just buy pre-cooked vacuum-packed beetroots and potatoes in your local grocery shop.

If you would like to learn more about beetroot’s amazing benefits for our health, please check our post here.

We are huge beetroot fans, so on our blog you will find more delicious recipes. Check them out!

  1. Hummus in three ways
  2. Beetroot, eggs and potato salad on leaves (vegetarian)
  3. Beetroot and potato salad on leaves with olives (vegetarian)
  4. Beetroot and potato salad on leaves with smoked trout
  • preparation: 5 min
  • cooking: 20 min
  • ready in about: 25 min

SERVES 1

  • 1 or 2 potatoes, cooked
  • 1 beetroot, cooked
  • a few sprigs of parsley, chopped
  • a handful of red currants

DRESSING:  

  • 2 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • salt and pepper to taste

1. Slice the cooled potatoes and beetroot. 

2. Place on a plate, pour dressing, sprinkle with parsley and red currants*. 

* Redcurrants go really well with beetroot. The sweetness of beetroot is balanced by the acidity and tanginess of redcurrants. Try, if you have the opportunity and the desire, and if not, you can just skip them.

 

TIME:

  • preparation: 5 min
  • cooking: 20 min
  • ready in about: 25 min

INGREDIENTS:

SERVES 1

  • 1 or 2 potatoes, cooked
  • 1 beetroot, cooked
  • a few sprigs of parsley, chopped
  • a handful of red currants

DRESSING:

  • 2 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • salt and pepper to taste

METHOD:

1. Slice the cooled potatoes and beetroot.

2. Place on a plate, pour dressing, sprinkle with parsley and red currants*.

* Redcurrants go really well with beetroot. The sweetness of beetroot is balanced by the acidity and tanginess of redcurrants. Try, if you have the opportunity and the desire, and if not, you can just skip them.

 

 

STUFFED COURGETTE

STUFFED COURGETTE

Stuffed courgettes (zucchini) are commonly made with meat, but this recipe with millet is definitely healthier and tastes great with this combination of flavors. Also millet can benefit your health!

Take a look at some of the benefits of millet:

  • Millet is easily digestible and contains many valuable nutrients. 
  • It is alkaline, so it helps to deacidify the body. Does not contain gluten.
  • It provides the body with silicon, rare in food products, which is responsible for healthy joints and improves bone mineralization, as well as prevents bones from descaling and accelerates regeneration after injuries. It also ensures a healthy appearance of the skin, hair and nails and keeps blood vessels in good condition, preventing the accumulation of cholesterol in them. Silicon also affects metabolism, making it easier to lose weight. Most people have deficiencies of this element in the body due to incorrect eating habits and limited absorption of silicon.
  • Millet contains valuable B vitamins (B1 – thiamin, B2 – riboflavin, B6 – pyridoxine and pantothenic acid) and minerals: magnesium, calcium, phosphorus, potassium and iron.
  • Millet contains vitamin E and lecithin, which improve memory and concentration.
  • It is also rich in antioxidants, i.e. substances that capture and neutralize free radicals.

It can be served in many ways and is delicious.

So let’s try our stuffed zucchini with millet!

.

  • preparation: 15 min
  • cooking: 30 min
  • ready in about: 45 min

SERVES 1- 2

(serves 1 as a main course, or 2 if served with salad or as a side dish)

  • 1 courgette (medium size) approx. 250 g, green or yellow
  • 2-3 tablespoons millet
  • 1/2 small onion, diced
  • 1/2 stalk celery, diced
  • 1-2 garlic clove, peeled and crushed
  • 1/2 teaspoon chili powder
  • 2-3 teaspoons tomato paste
  • 1 tablespoon dark miso paste
  • 2-3 tablespoons parsley leaves, finely chopped
  • 3 tablespoons fresh oregano leaves, finely chopped + 4 sprigs for decoration (instead of fresh you can use 1-2 teaspoons of dried oregano as well)
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • shredded Parmesan cheese on top (as much as you like). You can skip cheese, if you prefer vegan dish!

1. Cut each courgette in half lengthways and then carefully, using a teaspoon, scoop out the courgette flesh, but not all of it. You need 1/3-inch of flesh left all around the sides, so the courgette holds its shape.

2. Put the courgette “boats” in a greased ovenproof dish, hollowed-side up.

3. Preheat oven to 180°C/356°F.

4. Heat one tablespoon of olive oil in a frying pan and add onion, celery, garlic and mix until it has just started to turn golden.

5. Meanwhile chop the scooped out courgette flesh on a cutting board and pour it into the frying pan with cooked vegetables together with millet.

6. Season to taste with salt and black pepper and herbs.

7. Stir dark Miso paste and tomato paste into the courgette mixture.

8. Add a few spoons of water if needed, but please do not make the mixture too runny. Cook on low heat about 5-10 minutes. Stir well, so that it does not burn.

9. Spoon the warm mixture into the hollows and spill onto the sides.

10. Bake for approx. 20 minutes until the courgette is tender, but not too much. The courgette should be still a little bit crispy.

11. Once the dish is baked, let it cool about 5 minutes before serving.

 

TIME:

  • preparation: 15 min
  • cooking: 30 min
  • ready in about: 45 min

INGREDIENTS:

SERVES 1- 2

(serves 1 as a main course, or 2 if served with salad or as a side dish)

  • 1 courgette (medium size) approx. 250 g, green or yellow
  • 2-3 tablespoons millet
  • 1/2 small onion, diced
  • 1/2 stalk celery, diced
  • 1-2 garlic clove, peeled and crushed
  • 1/2 teaspoon chili powder
  • 2-3 teaspoons tomato paste
  • 1 tablespoon dark miso paste
  • 2-3 tablespoons parsley leaves, finely chopped
  • 3 tablespoons fresh oregano leaves, finely chopped + 4 sprigs for decoration (instead of fresh you can use 1-2 teaspoons of dried oregano as well)
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • shredded Parmesan cheese on top (as much as you like). You can skip cheese, if you prefer vegan dish!

METHOD:

1. Cut each courgette in half lengthways and then carefully, using a teaspoon, scoop out the courgette flesh, but not all of it. You need 1/3-inch of flesh left all around the sides, so the courgette holds its shape.

2. Put the courgette “boats” in a greased ovenproof dish, hollowed-side up.

3. Preheat oven to 180°C/356°F.

4. Heat one tablespoon of olive oil in a frying pan and add onion, celery, garlic and mix until it has just started to turn golden.

5. Meanwhile chop the scooped out courgette flesh on a cutting board and pour it into the frying pan with cooked vegetables together with millet.

6. Season to taste with salt and black pepper and herbs.

7. Stir dark Miso paste and tomato paste into the courgette mixture.

8. Add a few spoons of water if needed, but please do not make the mixture too runny. Cook on low heat about 5-10 minutes. Stir well, so that it does not burn.

9. Spoon the warm mixture into the hollows and spill onto the sides.

10. Bake for approx. 20 minutes until the courgette is tender, but not too much. The courgette should be still a little bit crispy.

11. Once the dish is baked, let it cool about 5 minutes before serving.

RASPBERRY SALAD WITH GRAPES & CHEESE

RASPBERRY SALAD WITH GRAPES & CHEESE

A super easy and quick vegetarian salad with raspberries, grapes and feta cheese.

We love its colours and this fruit-vegetable mix.

Yummy !!!

  • preparation: 5 min
  • cooking: 0 min
  • ready in about: 5 min

SERVES 1

  • a handful of green leaves, which you like the most
  • ½ cup raspberry
  • ½ cup white grapes
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons sunflower seeds

DRESSING:

  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/2 lemon, juice 

1. Pour dressing components in small jar, twist on and shake well.

2. Wash and dry green leaves and fruits.

3. Arrange all on a serving plate, season, drizzle dressing all over and sprinkle crumbled feta cheese to serve.

 

TIME:

  • preparation: 5 min
  • cooking: 0 min
  • ready in about: 5 min

INGREDIENTS:

SERVES 1

  • a handful of green leaves, which you like the most
  • ½ cup raspberry
  • ½ cup white grapes
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons sunflower seeds

DRESSING:

  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/2 lemon, juice

METHOD:

1. Pour dressing components in small jar, twist on and shake well.

2. Wash and dry green leaves and fruits.

3. Arrange all on a serving plate, season, drizzle dressing all over and sprinkle crumbled feta cheese to serve.

 

CAESAR SALAD

CAESAR SALAD

Caesar salad (also spelled Cesar or Cesare) is a classic dish. Given its popularity across the globe it is no surprise there are many different versions of it. Here we have our own favourite: all green caesar salad with avocado!

  • preparation: 5-10 min
  • cooking: 10 min
  • ready in about: 20 min
SERVES 1 
  • 1 small roman lettuce
  • 1 avocado, sliced
  • 1 egg, boiled (semi-soft or hard boiled, the one you like best), halved
  • a few sprigs parsley
  • 5-6 green olives
  • a small piece Parmesan cheese, shaved
For the croutons:
  • 1 – 2 teaspoons of olive oil
  • 2 slices of wheat bread, cut in the big, rough cubes
For the dressing: 
  • 1/2 cup Greek yogurt
  • 1/2 teaspoon smoked paprika
  • 2 garlic cloves, crushed
  • 1 teaspoon Tabasco
  • ½ lemon, juice
  • salt and pepper

1.  Spread bread cubes in a single layer on a hot non-stick frying pan brushed all over with the 2 teaspoons of oil. Fry until golden and crisp. Wait until cooled. 

2.  Put all lettuce into a large bowl. Pour just under half the dressing over the leaves and carefully toss to coat – it’s gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, avocado slices and eggs halves.

3.  It tastes also great with a slice of fresh sourdough bread in lieu of croutons. Pick your favourite option!

TIME:

  • preparation: 5-10 min
  • cooking: 10 min
  • ready in about: 20 min 

INGREDIENTS:

SERVES 1

  • 1 small roman lettuce
  • 1 avocado, sliced
  • 1 egg, boiled (semi-soft or hard boiled, the one you like best), halved
  • a few sprigs parsley
  • 5-6 green olives
  • a small piece Parmesan cheese, shaved

For the croutons:

  • 1 – 2 teaspoons of olive oil
  • 2 slices of wheat bread, cut in the big, rough cubes

For the dressing:

  • 1/2 cup Greek yogurt
  • 1/2 teaspoon smoked paprika
  • 2 garlic cloves, crushed
  • 1 teaspoon Tabasco
  • ½ lemon, juice
  • salt and pepper

METHOD: 

1.  Spread bread cubes in a single layer on a hot non-stick frying pan brushed all over with the 2 teaspoons of oil. Fry until golden and crisp. Wait until cooled. 

2.  Put all lettuce into a large bowl. Pour just under half the dressing over the leaves and carefully toss to coat – it’s gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, avocado slices and eggs halves.

3.  It tastes also great with a slice of fresh sourdough bread in lieu of croutons. Pick your favourite option!