Blogger’s order inspiration

A salad inspired by another’s order…

Another blogger don’t you know! When I saw Kath’s salad that herself and Brittany ordered last week I was instantly inspired to create something similar.

I’m a big beet fan but don’t use them enough, primarily because I’m not a fan of all the finger staining. Even when you buy them cooked and merely have to slice them it inevitably leads to something getting stained be it fingers, a top or the tiles!

I did consider using raw beets but well to be honest two grocery trips later and I couldn’t get my hands on any so cooked it had to be. In hindsight I was so glad I did use them. The soft cooked beets, the raw crunchy carrot and sweet slightly tart apple formed the base of the salad. Sweet, savoury and simple with a splash of balsamic, lemon juice, seasoned with salt and pepper.

As I plated up prior to photo taking this morning I did my fair share of nibbling; I always make too much, it won’t fit on the plate and so it has to be eaten to ensure it doesn’t go to waste Smile And when you have a taste of lunch that early in the day you have something to look forward too all morning which was definitely the case today. The base is so simple and yet so incredible, I’d go as far as saying totally irresistible!

On top of the amazing beet filled base I made a vegan cottage cheese salad…crushed chickpeas, celery, soy yoghurt, Dijon mustard, some walnuts…heavenly! The contrast of the creamy cottage cheese like salad and the fresh almost juiciness of the grated veggies and fruit beneath was simply delicious.

The two together would have been enough but seen as Kath’s salad had been served up with some crackers…I decided to go all out and whipped up some simple chickpea crackers!

They were chickpea crackers in every sense of the word…cooked chickpeas, chickpea flour, a little water…rolled, cut and baked until crisp. Possibly the simplest cracker ever and super tasty! I’m such a big fan of chickpeas and the distinct flavour of chickpea flour is one which I’ve fallen head over heels madly in love with.

Perfectly crisp and delicious with a bit of each of the salads on top. I was so glad I made the extra effort.

Served up on a bed of mixed leaves, top with some crunchy Alfalfa Sprouts and some fresh mint…beautiful! I was in love at first bite, let alone site. It was one of my prettier platefuls.

Where do you get your recipe inspiration from? {/donotprint]

Beet Salad with Creamy Vegan Cottage Cheese


Servings – 1

Preparation Time – 10 minutes

Cooking Time – 25- 30 minutes


Chickpea Crackers (Makes 5)

  • 60g (1/3 cup) cooked chickpeas
  • 30g (1/4 cup) chickpea flour
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 tbsp – 1 tbsp water

Beet Salad

  • 2 medium cooked beets coarsely grated
  • 2 medium carrots coarsely
  • 1 medium Granny Smith apple coarsely grated
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • Small handful of Alfalfa sprouts
  • A few mint leaves
  • 1 cup of fresh mixed salad leaves.

Cottage Cheese Salad

  • 60g (1/3 cup) cooked chickpeas roughly mashed
  • 60ml (1/4 cup) plain soy yoghurt
  • 1/2 small stalk of celery finely diced
  • 1/2 tbsp chopped walnuts
  • 1/3 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Preheat oven to 160C (320F).
  2. Mash chickpea for crackers until smooth. Mix with flour and 1/2 tbsp of water. Add a little more if necessary to form a hard slightly crumbly dough.
  3. Roll out dough between two piece of cling film until about 1-2 cm thick. Cut five crackers using a cutter of your choice.
  4. Place on a non stick baking track, spray with a little olive oil spray and bake for 25-30 minutes, turning at least once during this time. Cool on a wire rack.
  5. Mix together all beet salad ingredients with the exception of the alfalfa sprouts, mint and mixed leaves.
  6. Mix together all cottage cheese salad ingredients.
  7. Lay salad leaves on a large plate, place beet salad on top, cottage cheese salad in the centre and top with alfalfa sprouts and mint. To serve place crackers around the edges. (The recipe makes five, I served the salad up with three but nibbled on the others on the side!)

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