Nutritionist Approved: Beetroot Salad
Our fresh, sweet and nutrient-packed Beetroot Salad is one of our favourite picks for spring.
Ingredients:
- 2-3 medium beetroots, cooked and cut into cubes
- 1 orange, peeled and segmented
- 2 handfuls of baby spinach
- Handful of rocket
- 1/3 cup crumbled feta cheese
- Pomegranate seeds, for topping
- Toasted almond flakes, for topping
Dressing:
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and black pepper to taste
Instructions:
- Cook the beetroot, then cut into wedges
- Chop the orange
- Add washed greens to a large bowl or a plate
- Add the beetroot, orange, crumbled feta and pomegranate seeds
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt and black pepper
- Drizzle the dressing over the salad
- Top with toasted almond flakes
Functional Benefits:
A salad like this is perfect when you’re dreaming of spring on the horizon. It’s fresh, colourful, and lighter than winter meals, but still satisfying. The beetroot adds natural sweetness, the orange and pomegranate bring brightness, and the other greens keep it crisp and simple. It’s an easy way to add more nutrients to your plate while keeping things seasonal and balanced.
