Summer time and Chia Balsamic Beetroot Salad
Beetroot is a fall root vegetable which is super delicious and has intense reddish- pinkish colour. Here in Copenhagen, it is still available in all the super markets irrespective of the summer season and it is used a lot in Danish food. Have created a new healthy salad recipe named as Chia Balsamic Beetroot Salad. It tastes very succulent and has good flavour. Even though it is summer time, still can be used in salad. Made Turmeric Beetroot salad too couple of weeks ago.
This salad is perfect for lazy summer weekend, picnic or brunches. Have used my favourite salad leaves, you could replace it with the salad leaves you prefer.
Cooking time may seem over 30 minutes, however it’s the oven which does the job in 30 minutes, otherwise to assemble or to prepare this salad wouldn’t take longer than 10 minutes. I prefer using that time to complete another task or clean the mess in my kitchen. When cooking something for my blog can be a messy situation in my kitchen because it is very fast paced and am in the middle of multi-tasking with food, dishes and photography, hence prefer cleaning at the same time.
Chia seeds are one of my favourite healthy ingredient to use in my recipes and most of my breakfast recipes has chia seeds. I like the texture, the taste of it and has also health benefits. While creating the recipes of this salad, wanted to see how chia seeds behave when used with yoghurt and I am quite impressed with the texture , consistency it creates and it turned out as a wonderful refreshing dressing. Have always used Chia seeds with different types of milk but not with yogurt, am happy to say that it was a good attempt and my husband also loved the salad and dressing too. Therefore, sharing a wonderful salad recipe with you all.
Read above between the pictures about the cooking time, it doesn't take to long to assemble or prepare, oven takes 30 minutes
- 1 Big beetroot - diced
- 2 1/2 Tablespoons balsamic vinegar
- 1 Teaspoon crushed Himalayan salt
- Pinch of brown sugar
- 2 Tablespoons toasted sesame seeds
- 2 Tablespoons toasted pumpkin seeds
- Desired quantity of salad leaves as per choice
- 1 Fresh mozzarella cheese ( can also use paneer, Indian cottage cheese) - crumbled
- 1 Tablespoons chia seeds
- 1 Cup greek yogurt
- 12 Washed and fresh mint leaves
- Salt and pepper as seasoning per taste
- Some lemon zest
Mix beetroot + Himalayan salt + pinch of brown sugar + balsamic vinegar and put it in a baking tray and let it sit in the oven for 30 minutes.
In mean while, prepare the dressing and wash the salad, lay the salad leaves on a kitchen towel and cover it with another towel on top , if required use a paper towel too to dry the salad if it is still wet before assembling the salad.
Toast the pumpkin and sesame seeds and keep it aside.
Blitz all the ingredients ( chia seeds + greek yogurt + black pepper + salt + lemon zest + mint leaves ) in a blender until chia seeds are mixed well or forms a thick consistency. Prepare the dressing and keep it in the refrigerator
After the 30 minutes, take the beetroot tray out of the oven, use a spoon or a fork to stir it in the same tray, beetroot can become little dry, by stirring it in the same bowl, it will absorb the extra juice from the baking tray and coat well.
Now assemble the salad - take a bowl , add salad leaves , beetroot , dressing and toasted sesame + pumpkin seeds and serve with some bread or just salad
You could also add some extra virgin olive oil at the time of serving, it's a personal choice, I didn't do it.
Add more salt and black pepper seasoning if required before serving
Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂
Or send picture on Facebook page as Splashofflavours. You are welcome to leave a comment below and will be interesting to know if you have liked the recipe? Happy cooking and stay blessed!