Tag Archives: beetroot

Feel Good Summer Salad

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...with beetroot, carrot, spinach, orange & goats cheese ūüôā

A fresh, vibrant and tasty salad using seasonal ingredients and fruit. Adding fruit to your salads not only adds a touch of sweetness (avoiding the need to drizzle an oily dressing over the top) but adds to your daily consumption of fruit which some of us struggle to fit in as snack on it's own. Adding fruit also helps to keep blood sugar levels at bay as you're less likely to reach out for unhealthy food choices laden with processed and refined sugars.


  • Orange segments from 1-2 oranges
  • 1 large beetroot
  • 1-3 carrots
  • baby spinach leaves
  • 1/2 - 3/4 cup of currants
  • 1/2 - 3/4 cup of pepitas
  • Dill soft goats cheese
  • Large handful of mint
  • Macadamia oil


  1. Steam the beetroot, allow to cool then peel and dice
  2. Grate the carrots (long strips using a mandolin if you have one) and add to the beetroot
  3. Segment the oranges reserving some of the juice and pour it over the veggies. Then drizzle a dash of macadamia oil and season to taste
  4. Gently toss through the spinach leaves, currants, pepitas, roughly chopped mint and crumble over the cheese.


Delicious Root Veggie Salad

Ordinary root vegetables made amazing. This is a filling vegetarian meal on it’s own or a colourful accompaniment¬†with grilled chicken, steak or lamb.


  • 2-3 ¬†medium carrots
  • 1 large beetroot
  • Meredith Bay goats cheese fetta
  • large handful of continental parsley
  • large handful of fresh mint
  • olive oil
  • 2-3 garlic cloves
  • 1 teaspoon of fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1-2 sprigs of thyme or majoram
  • sea salt ¬†and freshly ground black pepper
  • about 1/4 cup of water


  1. Wash and chop carrots into round chunks (no need to peel). Throw it in sheet of foil. Fold the sides up to create a pocket and add the fennel and cumin seeds (lightly crushed), salt and pepper to taste, dash of olive oil,  water, lightly bashed garlic cloves (unpeeled) and a sprig of thyme. Wrap and bake in a hot oven until tender.
  2. Prick and wrap beetroot. Bake in a hot oven until tender. NO seasonings of any sort needed. Once both are cooked and slightly cooled, peel and dice the beetroot. Toss both in the same bowl, crumble fetta over the top with roughly chopped fresh parsley and mint; drizzle with olive oil, toss and serve.

Creamy Roasted Beetroot Dip

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There are endless ways to enjoy this vegetable, roasted, blended into a soup, as a juice or grated and eaten raw.

Beetroots are a low fat, vitamin and mineral packed vegetable that contain powerful antioxidants. Get some into your diet by trying this delicious dairy free creamy roasted beetroot dip today.


  • 1 large beetroot (washed, unpeeled)
  • 2-3 garlic cloves
  • sprinkle of cumin seeds
  • water
  • 3/4 cup of cashews
  • salt & pepper to taste
  • Drizzle of olive oil
  • Basil


  1. Wash and chop the beetroot, place it on top of a sheet of foil, add bashed garlic cloves (unpeeled and whole), cumin, drizzle of olive oil and enough water to create steam and cook the beetroot.
  2. Lightly wrap and seal then cook in a hot oven 180 degrees until tender
  3. Once cooled, peel and roughly chop into your food processor or nutri-bullet, with the super soft and sweet garlic cloves (peeled).
  4. Add a few basil leaves (2-3), the nuts and blend until smooth and creamy then add salt to taste
  5. Adjust the consistency with a dash of water or olive oil

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