Beetroot Superfood Salad
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- Serves: 4
- Preparation: 10
- Cooking: 30
- Ready: 40
A bright, colourful salad, packed full of full of vitamins and minerals!
- 4 fresh beetroot
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 150 g watercress
- 100 g goat’s cheese or smoked tofu, roughly broken into pieces
- 100 g alfalfa shoots
- 50 g sunflower seeds
- ½ pomegranate, seeds only
- 2 tablespoons finely chopped fresh dill
Preheat the oven to 180°C/350°F/gas mark 4.
Peel and dice the beetroot into bite-size pieces. Coat well in the balsamic vinegar and olive oil and season with salt and pepper. Place on a baking tray and roast in the oven for 20-30 minutes, until just tender. Allow to cool slightly.
Divide the watercress between 4 plates and place the cooled beetroot on top. Scatter over the goat’s cheese or smoked tofu, alfalfa shoots, sunflower seeds, pomegranate seeds and dill.
Drizzle over the roasting juices from the baking tray and a little extra olive oil and balsamic vinegar if desired.
Recipe courtesy of Rozanne Stevens
For cookbooks and healthy cookery courses, please visit www.rozannestevens.com, and follow Rozanne on Twitter @RozanneStevens.
“This salad really reminds me of springtime in Ireland: bright, colourful, fresh ingredients that are perfect for lightening up after a dull winter of comfort eating.
Ish Factor: Alfalfa shoots are one of the many seeds that can be sprouted to produce delicate, crunchy green fronds that add terrific nutrition, texture and crunch to salads, wraps, sandwiches and stir-frys. These are very easy to sprout yourself, but most supermarkets sell tubs of them in the salad section.”