Selia's Salad Cake
Selia’s Salad Cake
Topped With Savory Beet Pink Cream Cheese Ranch Frosting
The other day, as my granddaughter cooked with her play food, she declared that she was making a salad cake. I must thank her for the inspiration. Salad cake just might entice everyone to eat their vegetables. Beautiful and healthy, salad cake is a guilt free indulgence for the eyes and the taste buds.
Both The Gourmet Goddess and The Goddess on the Go worked together to help create this nutritious cake. Not only is it gourmet in taste and appearance, but to satisfy a busy goddess, it is a one meal dish.
Happy Cooking
And Remember
Always Stay in Touch with Your Inner Goddess!
SELIA’S SALAD CAKE INGREDIENTS
1 jar Sweet and Sour Sliced Beets drained, reserve liquid
1 Large Cucumber, sliced
1 ½ cups Shredded Carrots
1 ½ cups Arugula
1 cup Red Onion, chopped
1 Avocado, chopped
1 cup Mango, chopped
3 tablespoons Basil, chopped
6 Egg Tomatoes, sliced
3 sprigs Fresh Thyme with leaves removed
1 cup Feta Cheese, crumbled in medium size pieces
8 ounces Cream Cheese, at room temperature
1/2 cup Sour Cream
2 tablespoons good quality Ranch Dressing
2 Large Flour Tortillas
Extra Ranch Dressing for serving
GARNISH
Fresh Parsley
Reserved Beet Slices
SELIA’S SALAD CAKE INSTRUCTIONS
Have a 9 inch spring form pan ready.
Drain beet slices, reserving liquid.
Wash beet slices and pat dry and set aside.
Prepare all vegetables and fruits by washing, drying, chopping and slicing.
Beat cream cheese, sour cream, and 2 tablespoons ranch dressing.
Slowly add reserved beet juice by the teaspoon until desired color is achieved. Chill.
Place 2 tortillas on cutting board and place spring form pan on top. Cut tortillas to the size of the pan.
Place one tortilla in bottom of pan.
Making sure to press down firmly between each addition, layer cucumber slices, shredded carrots, feta, thyme leaves, red onion, mango, avocado, and chopped basil.
Place another tortilla on top and press down.
Frost with prepared beet pink cream cheese and ranch frosting.
Decorate with beet slices to form a flower using a radish slice for center of flower.
Decorate with parsley for leaves.
Place on plate and carefully open spring form pan. Raise side of pan carefully.
Serve with additional ranch dressing.
