Beetroot Salad - Never skip a Beet!
Updated: Nov 15
Why choose Beetroot Salad?
Beetroot helps to stimulate the liver’s detoxification processes. Recent studies suggest that the plant pigment betacyanin is a powerful agent, stopping the development of some types of cancer.
Beetroot is also rich in fibre which may assist in preventing constipation and help to lower cholesterol levels. Beetroot fibre increases the number of white blood cells which detect and eliminate abnormal cells.
They are also a good source of glutamine, necessary to the health and maintenance of the intestinal tract.
Other studies show the good effect of beetroot juice on blood pressure. A reduction in blood pressure is helpful for the prevention of heart disease and stroke.
So now we have your attention, how do we make beetroot tasty?!
Try this Roasted Beetroot Salad:
Roast 4 medium organic beets wrapped up in kitchen foil, shiny side inside – in the oven for 45 to 60min at 200C. When cooked, turn off the oven and leave until cold.
The best option is to prepare beets a day before; you can use boiled beets, but the flavour of caramelised beetroot is much nicer.
1 medium avocado
A few cubes of hard goat’s cheese
1 teaspoon of lemon juice
2 tbsp of good quality soy sauce
1 tbsp of natural yogurt
A handful of pomegranate seeds
Cut the beetroot, goat cheese and avocado into cubes and toss in a bowl. Add the rocket and pomegranate seeds and drizzle with the soy sauce, lemon juice and natural yoghurt (previously mixed together).