Golden Beet, Brown Rice and Arame Salad

Seaweed, especially arame – Is  a rich source of iodine, vital for thyroid function, and other essential minerals.

Pumpkin seeds – Protein-rich, good for extra energy and a good dose of immune-boosting zinc.

Beetroot – Great for cleansing the blood, supporting the liver and promoting optimal detoxification,


3 beetroots, peeled and halved
1 cup short grain brown rice
2 cups vegetable or chicken stock
2 handfuls kale, or any greens, chopped
A handful pumpkin seeds
A handful of arame, soaked
1 tbsp tamari
½ ripe avocado
1 tbsp dijon mustard
2 tbsp olive oil
2 tbsp apple cider vinegar (plus a little more for drizzling)


Preheat the oven to 180 degrees. Place your beets in a roasting tin, drizzle with a little olive oil and sprinkle with some salt and roast for 30 minutes until soft and golden, turning over half way through.

Meanwhile, cook your rice in the stock until soft. Drain and run a small drizzle of apple cider vinegar through it before setting aside.

Steam your kale: It only needs two minutes and you don’t want to overdo it; when it is dark green and tender remove it from the heat and set aside to cool.

To prepare the arame, place it in a saucepan and cover it with water. Bring to the boil and simmer for five minutes, then drain it and add the tamari.

Finally, prepare the dressing by mixing all the ingredients in a small glass. When the beets are done, slice them lengthways into six or eight and coat them with 1 tablespoon of the dressing in a bowl.

To assemble the salad, mix the rice, kale, pumpkin seeds and beets and top with scoops of ripe avocado. Drizzle with the rest of the dressing.

Thank you to Xochi for sharing this delicious recipe @