Elysia Wellness Retreat and Spa share three healthy recipes like their famous Elysia Sauerkraut

Name: Elysia Wellness Retreat and Spa share three healthy recipes like their famous Elysia Sauerkraut
Yield: 6
Ingredients: 600g golden or purple beetroot; 150g walnuts; 1 tbsp maple syrup; 1 red onion, thinly sliced; 250g cherry tomatoes, cut in half; 200g cucumber, cut in slices; 200g mixed salad leaves (mesclun mix works well); 1 bunch mint, leaves only; 2 avocados, diced; 3 radishes, sliced thinly; 100g feta cheese, crumbled; 200g cooked beluga lentils (if these are unobtainable, use green or brown lentils instead); Pinch alfalfa sprouts, for garnish; Lemon mustard dressing; 100mL lemon juice; 2 tbsp wholegrain mustard; 2 tbsp Dijon mustard; 3 tbsp honey or brown-rice syrup; 4 cloves roasted garlic; 400mL extra-virgin olive oil

Sponsored by Elysia Wellness Retreat and Spa January 16, 2020

Whether you stay for a few hours or a few days, Elysia Wellness Retreat and Spa offers a range of health and lifestyle treatments, as well as all-inclusive programs to take you back to your original state of bliss. Located In the beautiful Hunter Valley, NSW.

Golden Beetroot, Beluga Lentil & Feta Cheese Salad

Serves: 6

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Elysia Sauerkraut

Serves: 6

Elysia Sauerkraut

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Sunflower & Chia Seed Crackers

Makes: 20 crackers

Sunflower & Chia Seed Crackers

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Elysia Wellness Retreat and Spa share three healthy recipes like their famous Elysia Sauerkraut

By: The WellBeing Team

Enjoy three delicious and healthy recipes from our sponsors Elysia Wellness Retreat and Spa.

Pin Recipe

Servings

Prep time

Cook time

Recipe

Ingredients

600g golden or purple beetroot
150g walnuts
1 tbsp maple syrup
1 red onion, thinly sliced
250g cherry tomatoes, cut in half
200g cucumber, cut in slices
200g mixed salad leaves (mesclun mix works well)
1 bunch mint, leaves only
2 avocados, diced
3 radishes, sliced thinly
100g feta cheese, crumbled
200g cooked beluga lentils (if these are unobtainable, use green or brown lentils instead)
Pinch alfalfa sprouts, for garnish
Lemon mustard dressing
100mL lemon juice
2 tbsp wholegrain mustard
2 tbsp Dijon mustard
3 tbsp honey or brown-rice syrup
4 cloves roasted garlic
400mL extra-virgin olive oil

Method

Preheat oven to 180°C fan-forced.
Wash beetroot and wrap in foil. Bake for 45 mins–1 hour depending on size, or when a small knife or skewer slides to the centre without difficulty.
Lay walnuts on baking tray and bake for 5 mins until lightly toasted.
Place walnuts in bowl, spoon maple syrup over nuts while hot and carefully mix with spoon. Set aside to cool to room temperature.
Once beetroots are cool enough to handle, carefully scrape skins off with serrated knife.
Dice beetroots into 4cm cubes.
Toss all salad ingredients together in salad bowl, being careful not to damage avocado.
Portion into bowl or plate, and garnish with alfalfa sprouts.
Place dressing ingredients in blender and mix to emulsify. Add salt and pepper to taste. (Store in sealed container in fridge for up to 2 weeks.)
Drizzle dressing onto salad and serve.