I figured it was about time I actually post something, and what better way to start again than with a (mostly) low carb salad that’s dead simple to make and won’t fail to impress?
I say “mostly” as it does contain beetroot, which is on the orange list and therefore needs to be limited especially if you’re aiming for ketosis and avoiding carbs at all costs. Beets are 7g carbohydrates to 100g, so not overly high at least 🙂
Baby salad leaves (my aversion to iceburg lettuce know no bounds)
Plain Greek Feta
Granulated Xylitol (you can sugar if you aren’t avoiding carbs)
Boil your beetroots for roughly 20 minutes – this makes getting the skin off easier and less messy than peeling them. Tip: I put the hot beets in a large bowl of ice cold water and rubbed the skin off in the water itself – this way you avoid pink hands for the next three days 😛
Preheat oven to 220 C
Quarter your beets and place in a roasting tray with a generous spoonful of cocount oil, and sprinkle with xylitol. Place in oven just long enough to melt the coconut oil, remove and mix well to ensure all of your pieces are nicely coated with coconut oil and xylitol. You’ll want them in the oven for a minimum of half an hour to get that nice roasted finish – I had mine in for 45 – check on them every 15 minutes and remove when you’re happy with them.
Throw your salad leaves in a bowl, spoon in the roasted candied beets, top with roughly chopped / partially crumbled feta and your walnuts. That’s it, you’re done!!
The beets are so sweet you don’t require a dresing with this, but balsamic would probably be my first choice if you need some extra “oomph” in yours.