Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Winter Salad with Beets and Pomegranate

Winter Salad with Beets and Pomegranate

dontmissmyplate
Vegetarian, Salads

Winter! When it comes to food during this time, we often think about soup, casseroles, and hot chocolate by the fire. What about salad?

I've brought up this point, and I would like to keep my body - and my thoughts - clean and healthy! If we're all looking to be in the best possible health, more salads should be eaten throughout the year, especially those loaded up with vitamin c and antioxidants. Hence, this recipe.

As with other recipes on this website, I like to lean on what's on the season. Catching the tail end of pomegranates which are rich in antioxidants and pairing them with beets which are in full swing and considered a superfood, I put together a salad that can stand on its own feet or be at the dinner table as aside.

I used both kale and mixed spring greens for some textural variety, and add the naartjies (that's what I grew up referring to them as) or clementines rather, for that dose of vitamin C we all need.

Sprinkle on some nuts for crunch, drizzle on a simple vinaigrette, and you're good to go!

Ingredients

1/2 pomegranate worth of seeds (you can keep some of the shell to garnish)

2 cups chopped kale

2 cups spring mix greens

1/3 cup shaved parmesan cheese

1/4 cup grated parmesan cheese

1-2 whole cooked beets, thinly sliced and quartered

2 tablespoons pecans or walnuts

1 naarjitie or clementine, peeled and seperated

2 tablespoons sun-dried tomatoes

Salt and black pepper to taste

Quick vinaigrette:

3 1/2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon coursely ground black pepper

1 teaspoon garlic powder

1 tablespoon balsamic vinegar

1 teaspoon soy sauce

Instructions

In a large bowl, toss the kale and spring greens.

Add the naarjitie/clementine wedges, sun-dried tomatoes, pomegranate seeds, and most of the cheese and nuts, reserving some to garnish after the dressing.

In a smaller bowl, whisk the ingredients for the vinaigrette, add more seasoning to taste if necessary. Drizzle over the greens and toss until evenly coated.

Add the salad to a serving bowl/plate and lay over the slices of beets, with the remaining cheese and nuts.

Season with extra salt and pepper. Enjoy!

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