Beetroots with their vibrant red colour pack an antioxidant and anti-inflammatory punch, which offers protection against chronic illnesses such as cancer and heart disease. Root vegetables like these are a great source of complex carbohydrates that provide you with a slow and steady supply of energy. Beetroot also provides dietary fibre and beta-carotene.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 large beetroots, peeled & cut into large chunks
- Handful whole almonds
- 1 tbsp seeds (sunflower or pepitas)
- 2 big handfuls rocket
- 80g goat’s cheese or feta, crumbled
- Small handful basil leaves
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- Dressing
- ¼ cup cold-pressed olive oil
- ¼ cup balsamic vinegar
- 2 tsp wholegrain mustard
Method
- Place beetroot in steamer and steam until tender. Allow beetroot to cool in large bowl.
- Combine dressing ingredients in jar and mix well.
- Pour dressing over beetroot and toss well, until all coated.
- Dry-roast almonds and seeds in frying pan.
- Arrange rocket on serving dish, top with beetroot and cheese.
- To serve, top with toasted almonds, seeds and basil leaves.
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