Beetroot power salad
Beets are a well-known source of folic acid, potassium, magnesium, iron as well as vitamins A, B6 and C, they boost stamina and just three baby beetroot is one of your five a day!
Ingredients
- For the dressing
- 50g natural organic yogurt or soya yogurt
- 1tsp fresh dill - finely chopped
- 1tsp horseradish
- 2tbsp fresh lemon juice
- For the salad
- 2 eggs
- 80g cooked beetroot, chopped
- 60g yellow pepper, chopped
- 2tbsp sprouted beans and lentils
- 2 handfuls (40g) mixed leaves
- 6 walnut halves
- rock salt to taste
- To serve
- 1 slice rye toast topped with half a small avocado black pepper and lemon juice or with hummus or tahini
Method
- Mix the dressing ingredients together.
- Boil the eggs for 4mins (so they’re not quite hard boiled).
- Place the leaves on a plate.
- Mix the beetroot, peppers and sprouted beans and place on the leaves.
- Cut the egg into halves and place on the beetroot mix with the walnuts.
- Season, top with the dressing and serve immediately.
