Advantages And Disadvantages Of Beetroot

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47 BEETROOT & CARROT SALAD (V. G/F. D/F) 2 beetroot skinned and grated 1 carrot peeled and grated Zest and juice of one orange 2 tablespoons olive oil Salt and pepper to taste 2 tablespoons pumpkin seeds Mix together beetroot, carrot and orange zest. In a small bowl mix together the orange juice, olive oil, salt and pepper. Add dressing to salad and toss through. Cover and keep in the fridge for the flavours to develop. Sprinkle with pumpkin seeds to serve. An alternative is a mixture of Feta cheese and cooked beetroot cut into bite size pieces with steamed broccolini, cooked quinoa (boiled until starting to split open), and water cress. Add oil, zest and orange juice as above (Great topped with smoked salmon broken into pieces) 48 ROAST VEGETABLE & QUINOA (GF, DF & V) Red onions Sweet potatoes or kumara Garlic Toss in olive oil Roast for 15 minutes Add sliced radicchio Roast again 10 minutes Meanwhile boil 1 cup quinoa in boiling water until starting to split open Drain and add to roast vegetables Drain 1 can of chick peas 1 teaspoon cumin Serve for lunch 49 BROAD BEAN,SPRING ONION & PARSLEY SALAD (V, GF, DF ) 200g broad beans blanched and shelled 2 spring onions sliced diagonally ¼ cup chopped parsley Place in a bowl and mix together- 1 clove garlic peeled and crushed 1 chilli seeded and sliced 2 tablespoons extra virgin olive oil Drizzle over the vegetables. Toss gently and chill before serving. 50 SPRING ROAST MUSHROOM AND ASPARAGUS SALAD

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