Beetroot Salad
Beetroot is ideal in a salad, as a side dish, or as a soup for a starter. There’s no shortage of ways to enjoy this wonderful vegetable.
Your beetroot salad can taste even better if you let the flavours marinate for a day. You can also prepare enough beetroot salad to last for the week, eating a portion with every meal. Add nuts when serving for a crunchy addition to this healthy side dish.
Beetroots and your health
Beetroot contains folic acid, manganese, copper, iron, potassium, fibre, and magnesium. It is full of antioxidants too, and may even have anti-inflammatory properties. It is a great addition to a balanced diet. We use fresh red beetroot in this recipe, although if you’re pressed for time, store-bought beetroot can be used as well. Herbs and cinnamon are added to give a fresh and warm taste.
If you love beetroot as much as we do, check out this recipe for beetroot soup!
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
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2 cloves ofgarlic
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150 gbrown rice
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400 gboiled beetroot
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1apple green
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1 tbspolive oil
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½ tspnutmeg
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1onion
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1 handfulfresh coriander
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100 gtrail mix
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½lemon
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salt and pepper to season
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1 tspcinnamon
Instructions
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Cook the rice as indicated on the package.
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Cut the onion and garlic into small pieces. Fry the onion in olive oil, add garlic, and fry for another two minutes.
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Cut the apple (with skin) into 1 cm cubes. Take a quarter of the lemon, squeeze it over the apple, and set the lemony apple cubes aside.
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Cut the beets into 1 cm cubes and place them in a bowl.
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Add the rest of the ingredients to the beetroot and stir well.
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Season to taste with salt and pepper, and serve with finely chopped coriander and lemon wedges.
