As the seasons change, food availability alters in Norway.
I know you are probably thinking, it does in the UK too but nowhere near to this extent.
We can pretty much buy any vegetable year around for pretty much the same price. That’s really not the case here, especially with tariffs placed on foreign produce.

A few weeks ago I couldn’t buy fresh beetroots but now we are treated to the most beautiful Norwegian beets, including golden, pink, purple and striped varieties.
Naturally I got overexcited (because hello nutrients) and purchased a whole pack.

Top tip: beetroot is a fab source of betaine. It’s one of the only good sources in fact. Betaine is a big deal for digestion so if you suffer with bloating then beetroot is your friend.
It’s also well research for exercise performance.
In a nutshell you’ll want to eat beetroot.

Ingredients for 2:
100g quinoa cooked to packet instructions
1 carrot, grated
1 golden beetroot, grated
2 spring onions, sliced
1/2 apple, cut into matchsticks
A small handful of parsley, roughly chopped
2 tablespoons of pumpkin seeds & a handful of cashews, toasted in a pan until the cashews turn golden.
Put all of these in a bowl and season well with sea salt and black pepper.

For the dressing:
Heaped tablespoon of smooth peanut butter
2 tablespoons of rapeseed oil
2 teaspoons of tamari or soy sauce
2 teaspoons of ACV
1 teaspoon of honey
A splash of water
1 clove of garlic
1 cm piece of ginger
Pop everything in a blender & blend until smooth.
Alternative: grate the ginger & garlic and mix all the ingredients until smooth.

Method:
Mix the salad & dressing.
Divide between two plates.
Stuff into face.