Beetroot green salad 2

Since news of the frozen berry health scare I have been super vigilant about checking food labels.  Not for the usual fat, sugar, salt, or for the ingredients, but for PLACE OF ORIGIN!  Unfortunately, and after some quite lengthy research I have learned over recent weeks that not all food is created equally.  Especially when it comes to overseas food safety standards.

This week my fridge and pantry have seen an influx of organic and local produce.  And I think it will only be expanding from here on in.

eating organically 3

I usually try to buy as much organic produce as my budget allows for, but sometimes convenience or time takes over and I grab the brand that looks most familiar to me.  It wasn’t until I went through my pantry and fridge at home that I realised so many  “trusted brands” imported their ingredients.  Even some of my son’s baby food had imported ingredients.  The horror.


I felt wasteful and slightly ashamed of my bin this week.  But it was all for a good reason.  I couldn’t even bring myself to donate the food I threw, simply because if I didn’t believe it was good enough for my family how could I offer it to someone else (plus, a lot of it was open).

In a bid to use more organic produce, today I am sharing with you my favourite Beetroot Green Salad made using mostly organic (and if not organic, then local) produce.  Of course, if you don’t have access to or can not afford organic, then local food is your next best option.  Farmer’s markets are a great option as you can speak directly to the source about their farming practices and sprays.

beetroot green salad 1
5.0 from 1 reviews
Eating organic and a beetroot green salad
 
Author:
Ingredients
  • Organic mixed leaves
  • Organic beetroot, boiled and peeled
  • Organic red grapes
  • Organic tomatoes
  • Organic olives
  • 2 tbsp Organic apple cider vinegar
  • Pumpkin and sunflower seeds (ideally organic, mine weren't)
  • 1 tbsp New Zealand manuka honey
Instructions
  1. Chop the cooked beetroot, grapes, tomato and olives and place over the mixed leaves;
  2. In a small bowl, combine the vinegar and honey. Drizzle over salad;
  3. Sprinkle with seeds;
  4. Enjoy!

Do you eat organically?  Have you changed your thoughts about imported food since the recent health scare?  Let me know in the comments. xxx

10 Responses
  1. Colleen

    Hi,

    Yum, tried this recipe tonight and have to admit it was fantastic!!! I love beetroot and love what you can do with it. I have grated it and added it to bacon and egg pies, roasted it in the oven along side pumpkin and kumara which are both great! love also mixing beetroot with Feta and Pinenuts which is a different flavour again with raw baby spinach. Thanks for sharing this….

  2. This salad look aaahhhmazing. I love whole, fresh foods and this has nailed it! Now craving a huge bug beety salad. Bec x

  3. Ahhh YUM!! Sounds like the perfect salad combo. Stopping by from the Bajan Texan… would love for you to stop by my baking blog to say hello 🙂 x

  4. I love beetroot and this looks fantastic – Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board.