Beetroots are beautiful, super healthy and amazingly cool to add to almost any salad. If it’s in smoothies, mashed potato, soup or salad, we are totally crazy about this super food. This is a quick and easy salad to keep in the fridge. Happy eating!
Ingredients to serve four people:
2 cooked and skinned beetroots
1 skinned and chopped apple
1 handful of runner beans
½ can of cooked chickpeas
¼ chopped onion
4 or 5 raw mushrooms thinly sliced
1 handful of chopped coriander
Juice of half a lemon
2 tablespoons of extra virgin olive oil
3 tablespoons of mixed seeds
Slice the runner beans and boil them for 2 minutes only, then run under cold water to refresh. Roughly chop the beetroots and throw them into a large mixing bowl followed by the beans and all the other ingredients except the seeds. Stir well to allow the juices of the beetroot to colour the dish. Place the salad into the bowls before lightly toasting your mix of seeds (we used sesame and pumpkin) in a dry pan and throw them on top of your salad. Eat and enjoy!