Unlike many, I am not a big fan of beetroot. So when my veggie box came with locally produced yummy beetroot, I had to get creative. This is a very simple yet healthy recipe. My curry eating aunty even enjoyed it for her dinner – which was an achievement in itself.
3 beetroots, sliced
2 avacados, sliced
1 onion, sliced
2 sprig of chopped spring onions
handful of coriander (chopped)
few mint sprigs, chopped
1 can of broad beans (or soy beans or chick peas even)
3-4 tsp of olive oil
2 tsp cider vinegar (or lemon juice)
2-3 tsp of honey
Salt to taste
few drops of tobasco
For the beetroot, cook them whole (easier if using pressure cooker) and then peel and slice them.
If using raw broad beans, make sure you blanch it in salt water.
Mix all the ingredients and set aside.
For the dressing, combine the ingredients and stir it very well. Then add the dressing in the salad. Toss and serve.
We served it with fish cakes and garlic bread. But it will be good for a meal in itself for lunch boxes as well.