Happy New Year!
Everyone’s been saying it: no more stodgy food, please! Everyone’s been talking about making a healthy new start in 2011 and I for one feel as though it is very necessary.
I have no one else to blame but myself. With all the Christmas goodies stockpiled by early December, it seemed a shame to have them hanging around, so I embarked on a valiant effort to ensure all those mince pies, Christmas cake, ricciarelli, chocolates, trifle, nuts, (I could go on) would not go wasted. Well, someone had to do it. No wonder I am craving some goodness now. In fact having started on the Christmas food so early this year, I was seriously feeling like I had approached the detox stage by Christmas Eve, but I’m not one to give up. So now, having cleared the decks, I embark on a better start to the year.
Although I feel like some serious nourishment, it is still cold and I don’t want to feel as though I am depriving myself. That’s why I think my winter salad really hits the spot, tasty, nutritious but satisfying at the same time. See what you think – you can let me know on Twitter @gofreecakes
Free From Kitchen Winter Salad
Serves 4 as a side salad or 2 as a main meal
2 very large fresh beetroot, peeled and cut into small wedges
250g (appx.) Chantenay carrots, topped if desired
2 large oranges
4 sticks celery
1-3 tablespoons olive oil
Salt and pepper
1) Preheat the oven to 180┬░C
2) Prepare the carrots and beetroot and bake in the oven on an oiled baking sheet for around 25 minutes until tender
3) Peel the orange and cut out the segments. Try to squeeze as much juice as possible from the peel and retain
4) Slice the celery
5) Whisk the olive oil with the orange juice together with the salt and pepper
6) Combine the baked vegetables with the orange segments, dress and serve immediately.