Autumn slaw with greens, beetroot, blackberries, seeds and sprouts

Autumn slaw with greens, beetroot, blackberries, seeds and sprouts

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This is a vibrant salad to eat in autumn, full of so many raw nutrients. Play around with different ingredients as the seasons change… as winter hits, substitute the blackberries for dried fruits and grate in whatever raw root veg you have, from kohlrabi to celeriac. To sprout your own mung beans, cover them with plenty of water and leave to soak overnight. Next day, drain them and leave in a covered bowl or sealed jam jar. Rinse and drain twice a day. After two days they will have started to sprout and be edible. After three days they will have good-sized sprouts. Put them in the fridge until you’re ready to use them.

Ingredients

Quantity Ingredient
1 quantity Raw carrots grated with seeds
50g sprouted mung beans
1 small beetroot
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1/2 lemon, juiced
small bunch parsley, roughly chopped
150g blackberries
glug extra virgin olive oil
3 beet top leaves, shredded
or 3 kale leaves, shredded

Method

  1. Put the carrots into a large shallow dish. Grate the beetroot and add it to the dish, but do not mix the salad until you are ready to eat, so the colours stay separate.
  2. Add all the remaining ingredients and season to taste. Toss to coat with the oil, then serve.

Variation

  • Carrot and beetroot cake: Preheat the oven to 180°C and oil a 20 cm round cake tin. In a bowl, mix 100 g rapadura or raw cane sugar with 2 lightly beaten eggs, 70 ml olive oil, 100 g spelt flour, 1½ teaspoon baking powder and a pinch of ground cinnamon. When combined, stir in 1 quantity autumn slaw with greens, beetroot, blackberries, seeds and sprouts, without the salt and pepper. Pour the mixture into the cake tin and bake for 25–30 minutes. Check it’s cooked by touching the top to see if it is set and a little springy. Leave to cool in the tin. Serves 8.

Storage

  • The salad will keep for three days in a sealed container in the fridge, but is best eaten straight away.

Cook natural

  • Feast with your eyes and eat the rainbow. The simplest way to ensure a varied and nutritious diet is by eating as many different-coloured vegetables as you can. Colourful vegetables contain different vitamins and minerals and various antioxidants that help build a balanced and healthy diet.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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