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Beetroot, Garlic and Chilli Bean Salad

Yields1 Serving

Thank you to Sheridan Williamson, Changing Habits Consulting Nutritionist, for this fabulous recipe!

 beetroots (peeled if not organic), chopped into cubes
 2 large handfuls of green beans with the top and tail removed
 A mix of sunflower and pumpkin seeds, at least a cup
 Lots of rocket- enough to cover your salad plate
 Changing Habits Seaweed Salt to taste
 coconut oil for cooking
 Organic coconut aminos (fermented coconut syrup from local health food stores)
 Changing Habits Turmeric
 Changing Habits Inca Inchi Oil
 Chilli flakes
 3 cloves of garlic, finely chopped
 Juice of one whole large lemon (if small use 2-3)
Roasted beetroot

Preheat oven to 180 degrees celcius. Smother chopped beetroot with coconut oil, and lay on baking tray lined with baking paper. Sprinkle generously with salt, pepper, dulse and turmeric. Place tray in oven and cook until semi-soft. As this is cooking, follow the rest of the method.


Mix or blend together garlic, chilli, dulse, lemon, seaweed salt and pepper. In a medium heated pan, add some coconut oil and then throw in the beans. Poor the chilli/lemon mix over the beans and coat them. Sautee until all is mixed through and the beans are a little softer. Set aside.

Pumpkin seeds

In your medium-high heated pan, add coconut oil and pumpkin seeds. Add coconut aminos and smother the pumpkin seeds. Let simmer and until the coconut aminos has reduced and become slightly sticky and it is not too ‘liquidy’. Quickly remove from pan so the seeds do not stick. Set aside.

Bringing it all together

Lay down your bed of rocket, top with beetroot, then beans and then the seeds. Drizzle with inca inchi oil and serve straight away while everything is still warm, or have it later chilled- either way it is beautiful. Optional- sprinkle with parmesan cheese, it tops it off!

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