Ingredients
Adjust Servings:
| 3, peeled Beetroot | |
| 3, peeled Carrots | |
| 3 tbsp Red Wine or Shery Vinegar | |
| 1 tsp Honey | |
| 3 tbsp Sesame Seeds | |
| Pinch Ground Black Pepper | |
| Pinch Salt | |
| A few for garnish Basil leaves |
Nutritional information
72g
Serving Size
43/176
kcal/kj
5.2g
Carbohydrate
4.8g
Sugars
1.3g
Fat
0.2g
Saturated Fat
2.3g
Fibre
1.2g
Protein
0.1g
Salt
Beetroot salad
Features:
Ingredients
-
3, peeled Beetroot
-
3, peeled Carrots
-
3 tbsp Red Wine or Shery Vinegar
-
1 tsp Honey
-
3 tbsp Sesame SeedsOptional
-
Pinch Ground Black Pepper
-
Pinch Salt
-
A few for garnish Basil leaves
Directions
As well as being colourful and tasty, beetroot can lower blood pressure and help the liver to process toxins. This recipe is an ideal for a BBQ, side dish and or as an addition to a packed lunch.
Steps
|
1
Done
|
Grate the peeled beetroot and carrot using the course side of a grater. You can use a food processor but you end up with shorter pieces, which are fine but don’t look as nice. |
|
2
Done
|
Whisk the vinegar, honey, sesame seeds and a pinch of salt in a bowl. |
|
3
Done
|
Add the grated beetroot and carrot to the same bowl and mix with the dressing. |
|
4
Done
|
Store in the fridge until ready to serve. A little basil scattered over adds a nice touch. |
