Happy 2016! I hope everyone had a great Christmas & New Year, and are excited to see what the new year holds for us! Firstly an apology from me, as I took a few weeks off from the blog over the holidays. It wasn’t really planned, but due to a long bout of illness, things ended up as they are now. But the dust and cobwebs have been blown off, and I’m excited to work away at making more recipes to share with you all!
I started this blog in May 2015, and since then I’ve had over 16,000 views, been featured in a national UK food magazine, submitted recipes to various companies, blogs & magazines, and I even won the ‘Best Food & Drink Blog’ award at the North East Blogger Awards! I’m so grateful to everyone who reads my blog, makes my recipes and shares them with their friends! There is some very exciting news I can hopefully share with you soon, but until then…please be patient! I can’t wait to see what 2016 has in store for me and this little blog 😀
For this first recipe of 2016, I’m kicking off with a winter-inspired salad using raw beetroot and combining it with herbs, toasted walnuts and a vegan creamed horseradish & lemon dressing. My inspiration from this came partly from an amazing beetroot carpaccio dish I had in Soho last year, and wanting to incorporate horseradish into it, but making it vegan & paleo-friendly in the process! The final dish is crunchy with a fiery kick from the dressing, and definitely worth trying. I would recommend slicing the beetroot as finely as humanly possible, or just roughly grating it. If you can’t get hold of horseradish root, you could try using wasabi paste, or if you’re not vegan, try using creamed horseradish from a jar!