This salad is super easy, especially if you already have cooked beets in your fridge – if you don’t, it’ll take a bit longer or you can use canned beets, but remember to buy organic and of high quality otherwise the beets will just taste like tin and not carry the nutritional value we’re after.
Serves 1
Ingredients:
- Handful of fresh rocket
- 1 raw beetroot (peeled)
- 1/2 cup broccoli
- 1/2 handful fresh parsley (chopped)
- 1/2 ripe avocado (diced)
- 2 tbsp light ricotta
- 1 egg
- 4 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tbsp coconut oil
- 1/2 tsp desiccated coconut
- Pinch of turmeric
- Salt & pepper to taste
Directions:
1. Bring a saucepan with water to the boil, and cook the beetroot for app. 30 minutes depending on the size of the beet. You will know when the beet is done is you pierce it with a fork and the center won’t be hard.
2. While the beet is cooking, chop your broccoli into small florets, and lightly steam for 3 minutes.
3. Bring a saucepan to the boil, place the egg in the saucepan and lower the heat to a simmer. Leave the egg to cook for 8 minutes and then strain the water. Remember to keep the egg under running cold water for app. 15 seconds, as it will otherwise keep cooking in its shell.
4. Combine fresh rocket, broccoli florets, beetroot (cut into smaller pieces), parsley and 1/2 avocado on a plate. Drizzle with the light ricotta on top of the salad.
5. To mix the dressing take a little glass or bowl and combine liquid coconut oil, apple cider vinegar, dijon mustard, desiccated coconut and turmeric and whisk well with a fork or little spoon. Drizzle over the salad.
6. Take your egg, peel the shell of and lightly cut it open on top of the salad.
7. Sprinkle salad with salt & pepper to taste.
Ingredient Spotlight:
BEETS! So many people don’t like beets or correctly; beetroots. I was once too ‘one of them’ who didn’t like the taste and the, sometimes, funny texture of this red little veggie.Today, I cannot get enough of beets. You can use them in so many different ways; in salads, baked, in soups, as dippings – the possibilities are endless.
Now, why is this little veggie so good for you? I’ll tell you why.
1. Beetroot Is Your Liver’s Friend:
The beta cyanin in beetroot can help detox your liver by helping the body to eliminate toxins and potentially preventing the build-up of fatty deposits.
2. Beetroot Is Packed With Nutrients
Beetroot is packed with both vitamin C and iron, which is great news for your body. Both are essential for health, but many of us struggle to absorb enough iron, especially if you’re vegetarian or vegan. Luckily, good old Mother Nature included extra vitamin C in her beetroots and this vitamin helps increase iron absorbtion! The roots are a good source of many other vitamins and minerals, including folic acid, phosphorous, magnesium and B6.
3. Beetroot Can Cheer You Up
Beetroot has been shown to contain betaine, which enhances the production of the body’s natural mood-lifter serotonin. So get munching on beetroot and start smiling.
4. Immune System Booster
Beetroot’s amazing range of vitamins and nutrients have been shown to boost your immune system, helping you better fight off infection. These nutrients help stimulate the reoxygenation of cells and the production of new blood cells. I have especially focused on incorporating cancer-fighting vegetables into my diet ever since I was told I had cancer – and beetroot has been one of my buddies ever since!
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