Beetroot power salad


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!
  • 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
  1. Mix the dressing ingredients together.
  2. Boil the eggs for 4mins (so they’re not quite hard boiled).
  3. Place the leaves on a plate.
  4. Mix the beetroot, peppers and sprouted beans and place on the leaves.
  5. Cut the egg into halves and place on the beetroot mix with the walnuts.
  6. Season, top with the dressing and serve immediately.


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