If you’re anything like me, January represents the same thing every year: getting back on track with healthy eating! It can be so hard coming back from the holidays, detoxing from all the sugar, booze and carbs that we’ve been indulging on for weeks.
I’m a huge beet-lover: a nutritionist friend recently told me it’s the best thing ever for flushing toxins from the liver, and an important thing to eat if you’re traveling to keep your metabolism running smoothly. I spotted a yummy looking beetroot salad recipe in ‘Let’s Eat’ by my dear friend Pip, that I needed to give a try. In the book, there’s also a red cabbage and feta salad that looked so simple but delicious, so I combined the two recipes to make my own… and ended up creating one of my new favorite new salads! This purple salad (aside from being pretty), is healthy and filling. The yogurt dressing is creamy and tart, and the feta gives it a little bite. I’m determined to keep my healthy eating kick fun and colorful, and this is the perfect way to start.
What are your favorite healthy recipes? Share some ideas in the comments section below!
1 small tub Greek yogurt
1 cucumber, grated
1 cup grated carrots
1/4 red cabbage, finely chopped
1/2 red onion, finely sliced
2 cans of sliced beets, drained
Handful of crumbed feta
Dash of ground chili
Juice of 1 lemon
1 large handful of mint leaves
1) Mix together the yogurt, cucumber, drained beets, chili and lemon juice
2) Pour over cabbage in a serving bowl (I like to layer the mixture with layers of red cabbage so that it’s evenly distributed throughout!)
3) Top off with feta, carrots and mint
4) Optional to add more lemon juice to taste