30 Mar



I purchased a bag of organic beets from my local framers market the other day for roughly a dollar and needed a way to prepare them. They sat in my fridge for a number of days while I pondered on ways to cook them. Truth be told I never grew up eating beets in our home but certainly fell in love with the amazing beet salad they have in Botswana. I can remember purchasing meals on the side of the road made up of rice, fried chicken or steak, beets and coleslaw #thegoodlife! I enjoyed juicing my carrots, beets and apple with a squeeze of lemon juice back when I had a juicer so this was a guaranteed success.

This may look like a long list of ingredients but when it comes to cooking there is always room to improvise. Cut out the walnuts, cranberries or another ingredient not readily available to you and substitute with something local and seasonal. Sweet peppers would work well if you are not a fan of celery, cranberries for raisins and walnuts for almonds.



  • 2 medium carrots
  • 1 medium beet root
  • 1 apple
  • 2 celery stalks
  • Handful of parsley
  • ¼ cup roasted walnuts
  • 1/3 cup cranberries
  • 1.5 tsp grated ginger
  • 1 tbsp. grape seed oil (substitute with olive oil)
  • 2 tbsp. apple cider vinegar
  • 1.5 tbsp. lemon juice
  • 2.5 tbsp. agave syrup (substitute with honey)


  • Grate your carrots and beets. I used the finer side of my grater which gave me an easy to chew mix. Cut your apple and celery into small cubes. Roughly chop the walnuts and cranberries. Combine in a mixing bowl with your chopped parsley
  •   In a separate bowl mix grated ginger, oil of your choice, apple cider vinegar, lemon juice and agave syrup. At this point taste and see if the dressing suits your palate. Add more lemon juice or vinegar if you find the dressing too sweet.
  • Gently combine together, garnish with extra parsley and walnuts. Lastly serve.

I made a batch that lasted me throughout the week, at times adding baby spinach to the mix. This is perfect for vegans, vegetarians, gluten sensitive individuals and it is fully raw!


Simple, inexpensive and healthy.



Shubila KhongaShubila Khonga

I am an aspiring business woman with a passion for creating healthy, delicious and seasonal dishes. In September of 2014 catered a good friends wedding and that gave me the confidence to start a blog and shares simple everyday budget friendly recipes. There is undeniable joy and pleasure in knowing that others have enjoyed the works of your hands and that is what motivates me.

Events & Wedding Consultant
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