Bloody Red Salad

It is known that the more vibrant the colours of our fruit and vegetables, the more they have to offer in terms of nutrients to help protect our bodies from damaging free radicals. This salad is packed, add as much or as little of everything as you like but I like to aim for near equal quantities of all except the red onion.


-Fresh Beetroot peeled and cut into cubes, contains potent antioxidants, as well as anti-inflammatory and detoxification support

-Carrots, peeled and cut into sticks (not too fine). Are a high source of beta-carotene which is converted to vitamin A by the body (vitamin A helps night vision, is great for your skin and immune system)

-Red Capsicum cored and cut into 8 slices. High in vitamin C and beta-carotene.

-Red Onion, peeled and cut into wedges. Potent antioxidants and contain anti-allergy, antiviral and antihistamine properties.

-Cherry Tomatoes. Rich in vitamins A and C and a good source of calcium, phosphorus, potassium and sodium.

-Feta cut into cubes (optional)

-Olive Oil

-Balsamic Vinegar


  1. Heat oven to 180 degrees.

  2. Place beetroot in an oven dish and toss with olive oil before placing in the oven.

  3. After 5-10 minutes add red onion wedges and carrots (and a little more olive oil if needed) and cook until all are starting to become tender.

  4. Finally, add the red capsicum and remove all when just soft.

  5. Can be served hot or cold – if serving hot, throw in cherry tomatoes, balsamic vinegar to taste, feta and serve.

  6. If serving cold, allow to cool, throw in cherry tomatoes, balsamic vinegar to taste, feta and serve.

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