Beetroot Salad
I’m always pulling my eyes apart and in people’s faces asking, “Is my eyeballs white? I think my iron is low.”
And as I watch frustrated sighs and the nodding of heads, I’m almost always thinking, Reesha you need to eat more beetroot.
It is so easy it is to make beetroot. It’s one of the cheapest ingredients at the market and I love juicing it. Your kitchen will look like a mini crime scene, so prepare yourself. The end result though is so worth it. Beetroot keeps for weeks in a good marinade and it’s lovely with a lot of pasta’s and in salads.
Did you know: Beetroot will keep your energy up while exercising. So if you’re a runner like myself, you’ll run for longer. It’s full of vitamin C and iron. It helps to reduce high blood pressure and fights against cancer cells.
Ingredients
1 bunch of beetroot
1/4 tsp salt
pinch of sugar
coriander/parsley
1 tbsp. vinegar
1 onion, diced
1 garlic diced
black sesame seeds, optional
1tbsp mayonaise, optional
Method.
In a large pot, either steam or boil beets until the skin peels away.
Grate, cube or cut into rings and set aside.
Chop coriander, and garlic finely and add to the beets.
Let the mixture marinate for 10 minutes.
Mix in all the other ingredients and dress with sesame seeds.
For a creamier beet texture if you’re grating it, I recommend adding mayo to your salad. It is divine.
