Can I really call this a cost cutting salad? My reason for doing is the salmon. I’m still working my way through the 24 cans of Wild Alaskan salmon we got at the cash’n’carry. Heavily discounted I might add, saving ourselves $3 a can from our local supermarket, that’s a total of $72! So yes, this will be a cost cutting salad. And it’s coming up to the end of the financial year in Australia so I’m
starting to thinking about getting all of our paperwork ready for the accountant.
Anyway, onto the food. Did I happen to mention I am in love with beetroot? No, well I am. Baked beetroot is like a guilty pleasure, only – that’s right – there’s no guilt.
Fresh beets are great as they really don’t need much from you. Just wrap them in some foil and pop in a moderate oven for about an hour. Take them out to cool down for a few minutes then peel or slice the skin off. So all you need to remember is to put the oven on an hour before you want to eat (this is really the hardest part for me!).
Just a little note about fresh beets. When you get them from the market, pop the little darlings straight into the crisper in the fridge. I made the mistake of storing them with the potatoes in the larder only discover they went awfully soft awfully quickly.
- 1 kale leaf, stalk removed and roughly torn
- ½ cup quinoa, cooked per instructions
- 1 raw beetroot
- 1 small can wild salmon
- Juice 1 lime
- Olive oil
- Parsley to garnish
- Preheat oven to 170°C / 350°F
- Wrap beetroot in foil and put in oven for 1 hour or until soft
- Massage kale with a little olive oil
- Rinse quinoa and drain
- Remove skin from beetroot and slice
- Mix all ingredients together and squeeze with lime juice
- Top with parsley