This festive, colorful salad was served at Miranda’s 60 Minutes Australia interview, and is packed with flavor and nutrition. Chef Kate McAloon likes to use goat cheese, however if you are a vegan you may leave it out. If you desire having a “Raw” salad just grate fresh beets instead of roasting them and use raw seeds and nuts. This recipe makes enough for several people so cut in half if you need less. It also will keep overnight and makes a great stuffing for a veggie sandwich. Please use organic ingredients whenever possible.

Roasted Beet, Fennel, Celery and Arugula Salad

Ingredients

1 Large or 2 medium roasted beets (skin removed)

1 Bulb fennel (finely slices)

3 Stalks celery (finely sliced)

2 Tablespoons cilantro and/or parsley (finely chopped)

2 Tablespoons fresh mint (finely chopped) (leave a few whole for plating)

½ Cup pecans (coarsely chopped)

¼ Cup toasted sunflower seeds (reserve a few for plating)

¼ Cup toasted pumpkin seeds (reserve a few for plating)

½ Teaspoon fresh grated ginger (skin removed before grating)

¼ Cup fresh lime juice

¼ Cup olive oil or hazelnut oil

1 Tablespoon raw agave sweetener or honey

½ Teaspoon sea salt (more or less to taste)

Freshly ground pepper to taste

Red pepper flakes to taste

1to 2 Avocados (cut in large chunks)

1 Cup soft goat cheese (crumbled or cut in smaller pieces)(reserve a little for plating)

½ Cup pomegranate seeds and/or gogi berries

1 to 2 bags or containers of arugula (about 3 to 5 cups loosely packed)

A little olive oil, fresh lime juice, sea salt, and pepper (to mix on arugula before plating)

Micro greens (optional) or sprouts

Preparation

In a medium bowl combine beets, fennel, celery, cilantro, mint, pecans, sunflower, and pumpkin seeds and gently mix. Add lime juice, olive oil, grated ginger, agave, sea salt, pepper, and red pepper flakes and lightly mix well. The dressing should be tangy… a little sweet and tart. Check to see if it needs more lime juice, agave, salt, and pepper. Add avocados and goat cheese and lightly mix together (if serving later add avocados and goat cheese when ready to sever.) The salad is now ready for plating or you can refrigerate the beet mixture for a few hours to plate later. For plating put arugula in a large bowl and drizzle with a little olive oil, lime juice, sea salt, and pepper to taste. Spread the arugula on a platter or individual plated and spoon the beet mixture on top. Sprinkle with seeds, goat cheese, pomegranate seeds, mint leaves, and micro greens. This salad is also good the next day. The arugula wilts and blends with the rest of the ingredients. Just add a little fresh arugula and serve.

Until next time “Savor Every Morsel of Life” xxx Chef Kate

Visit Chef Kate’s website www.chefkatealiveandcooking.com and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

Image By: Peter Turner