Minimalist Recipe #6 – Salad w/ Beetroot & Honey Dressing

This 20+ ingredient salad is incredibly nutritious and filling because of the sheer variety of fruit and veg. But it doesn’t require a lot of prep or a long cooking time.


Raw Portion
– almonds (bought pre-roasted)
– cherry tomatoes
– japanese cucumber
– capsicum/bell peppers
– sesame seeds
– golden flax
– lettuce
– avocado
– pineapple
– blueberries
– cheddar cheese (processed)
– sesame seeds
– seaweed (pre-roasted packaged seaweed)

Cooked Portion:
– brocolli
– potato
– pumpkin
– spinach
– cauliflower
– boiled egg
– mushroom
– capsicums
– carrots

– olive oil
– sea salt
– beetroot
– honey
– garlic
– onion
– milk (full cream)
– mirin


  • Boil the eggs in water and switch off once it starts boiling, but leave the eggs to simmer.
  • Cut all the ingredients into bite sized portions. For the cooked portion (1), put into a pot of water and boil for around 3 minutes.
  • For the raw portion (3), wash them in drinking/boiled water and drain away the water. Then transfer the desired portions to the serving bowls.
  • To make the dressing, combine 1 clove of garlic, 1 large piece of beetroot (chopped), 1 medium sized white onion (chopped), 4 tablespoons of honey, a quarter cup of milk, a dash of sea salt (there will be additional salt if using seaweed and cheddar) and 2 tablespoons of mirin in a cup. Blend until smooth with a stick blender.
Eggs, cheddar and seaweed go in.
  • Peel the eggs and add the cooked portion to the serving bowls, then add the dressing and that’s it.

Bon Appébeet!

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