Pecan, Parsnip & Beet Salad

Updated: Jun 11

We are kicking ourselves for only just creating this recipe as we are on the cusp of saying goodbye to parsnip season.

A mixture of flavours and textures this is definitely what plant based is about. As always you can add or take out to make this dish uniquely yours.



Ingredients

3 Large Parsnips

2 Cups Pecans

1/4 Cup Spinach

2 Cups Chopped Fresh Tomato eg Cherry

1/2 Large Cucumber

1/2 Medium Beetroot

1 Large Lemon

1/2 Medium Onion


Seasonings

Sea/Himalyan Salt-Too taste


Method

Lentil & Quinoa

First things first you will need to get the Lentil and Quinoa mix started. See recipe 


Once Lentil & Quinoa mix has finished, cool it down and add to Salad

(Note: Can be substituted with other grains wild rice, spelt etc)


Parsnips

Peel and wash Parsnips

Carefully chop Parsnips into Quarters and light chop of pecans

Line a baking tray with foil and place parsnips on sprinkle with sea salt and lightly drizzle with oil and add pecans.

Place in a pre-heated oven on a medium heat and bake until soft and golden brown


Salad

Wash Spinach, Tomato & Cucumber chop and add to a bowl.Finely chop half a onion and add to bowl

Season salad with Salt, Pepper and drizzle with lemon juice

Chop beetroots into chunks and add to Salad Bowl


Glaze Cheeky Balsamic Glaze Dressing 1. 1/4 Cup Organic Balsamic Vinegar in a bowl 2. A Squeeze of Agave Nectar and stir 3. Drizzle over salad

Add cooked Parsnips Drizzle Balsamic Glaze


Enjoy , enjoy, enjoy!

Why not try our Carrot & Parsnip Fries

REVIVED LOTUS

LIFESTYLE NOT A DIET

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