Beetroot salad


Beetroot is one of the yummy vegetables that I tried for the first time in Australia. I think you can find them in the markets in Korea nowadays though it is unusual vegetables still.
I only tried canned pickled beetroot for the first time >.< well..I didn’t know much about it anyway.
It was nice though texture was mushy, very sweet and sour, thanks to canned food, full of preservatives.
Then I recently started using beetroot more in my cooking since I discovered all the good things about this amazing little friend.
Beetroot is rich in calcium, iron, vitamin A and C, a good source of fiber, manganese and potassium.
The rich purplish red colour is betacyanin, a strong antioxidant and anti-cancer agent.
It helps to beat high blood pressure, diabetes, osteoporosis, anaemia, fatigue and constipation.
Sounds good to me:)

You can eat raw like me by grating and putting in salads or make home-made pickles (don’t buy canned pickles! please) or roast in the oven with a drizzle of balsamic.
Since it is scorching 38 degrees here today, I didn’t even go close to the oven or stove today.
Cold salad is a way to go!
For this awesome red salad, I mixed orzo, carrots, beetroot, celery, zucchini and mint leaves.
Season with good quality herb salt and pepper.
Drizzle olive oil and lemon vinegar. Sprinkle sunflower seeds and sliced dried figs.
I made this to take to my friend’s son’s birthday picnic party tomorrow. Hopefully everyone enjoys it!
My mum sent me a couple of photos of snowing in Korea. It is a festive season soon, Christmas..New year..
I miss Winter Christmas..wearing a thick coat, scarf, beanie and gloves..walking around streets full of beautiful lights and Christmas trees..having hearty warm winter foods..
That’s how Christmas should be to me, not in 40 degrees heat 🙁

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