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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beetroot-power-salad-2/