Roast Beets Corn & Red Grape Salad with Sumac & Lime

I’m not one for fads, diets or major detoxes, I see eating real, fresh, whole food as a way of life and one that I am very grateful for every day. That said however, if there’s one thing you introduce into your diet as we come into Spring time, make it beets. Beets are said to be natures greatest detoxifier, excellent for liver cleansing and helping your body go from full blown Winter mode into the full bloom of Spring. Think of beets as the Spring cleaners for your insides.

In this Roast Beet, Corn & Red Grape Salad, Beets are the star. And just like the dark purple pomegranates and grapes, they are bursting with anti-oxidants and sweetness. Combined with the tart Middle Eastern flavour of sumac and lime, you have yourself the perfect vegan / vegetarian option to serve alongside brown rice, quinoa, or wrapped up in a flat bread to go. And for an extra protein hit (along with the chickpeas) add some shredded chicken and that’s dinner done. For the kids, I break it down and give them some buttered corn to enjoy along with the yellow peppers, red grapes and avocado. The beets I leave for their trusty pink juice that they can’t get enough of, and I wouldn’t want to push it any further than that 🙂 xx

Roast Beetroot Corn & Red Grape Salad with Sumac & Lime
Recipe By Shelley Kamil

Ingredients
(Serves 2)

2 generous handfuls rocket
2 generous handfuls spinach
1 large beetroot, cut into wedges
1tbs olive oil
1tbs balsamic vinegar
Pink Himalayan Sea Salt
1 can organic chickpeas
1 cob of corn, boiled, blanched & sliced
1/2 yellow pepper, finely sliced
2 toamatoes, quartered
2 handfuls red grapes, sliced
2tbs pomegranate seeds
1tbs sesame seeds
1/2 avocado, sliced
1 heaped tsp sumac
Juice of 1 lime

Directions
1. Pre heat the oven to 200degrees. Line a small baking dish with baking paper, add the beetroot wedges and drizzle with olive oil, balsamic and sea salt. Transfer to the oven and bake for 30-40 minutes or until soft and tender (the time will vary depending on oven strength, keep an eye on them to avoid burning). Once ready, remove from oven and set aside.
2. Divide the rocket and spinach between two serving bowls, top with chickpeas, corn, yellow peppers, tomatoes and red grapes. Add the beets, the avocado and a sprinkling of pomegranates then a good squeeze of lime, some extra balsamic if you like, a sprinkle of sumac and sea salt and you’re ready to serve xx