Prep Time: 20 minutes

Cook Time: no cooking involved

Servings: 2-3 Servings

Whether you want to add on to your kids nutritional intake or are targeting to lose out some weight or simply want make up for the weekend eating out spree, salad with added greens are a fantastic option! This, beetroot and spinach greens salad combines the goodness of beets along with greens, augmented with nuts and seeds.

Nuts and seeds are natural sources of oil and essential fats required by the human body. They also add a new texture and flavour and are therefore a great addition to your salads!

Ingredients

• Beetroot: 1½ (Steamed, peeled and diced into cubes)
• Baby Spinach Leaves: 15 (well washed and drained)
• Poppy seeds or sesame seeds: 3 tbsp (Well roasted and crushed)
• Walnuts: 5 (slightly roasted/broken into pieces)
• Lemon Juice & Honey: to drizzle on top

Method

• Wash your beetroot well.
• Keep submerged in water for sometime (as whole, do not cut yet).
• Wash with scrubber so that all dirt is removed well.
• Cut into half, do not remove the skin or tail ends yet.
• Steam the beetroot until tender.
• Once steamed, take the skin out. The skin will slip off most cooperatively.
• All you need to do is cut the stem and tail end off.
• Ensure your beets are properly cooled, before adding in all the other ingredients.
• Chop the beets into chunky pieces.
• Reserve the poppy seeds, lemon and honey for the end, as a garnish on top.
• The leaves of baby spinach can be gently torn into halves, if too big, use their tender stalks.
• Do not discard beetroot leaves if you are lucky to get them. They are a great addition to the salad.
• You can also chop them finely, with the torn spinach leaves.
• Lay the leaves in a serving dish, prepare them as a bed for your beets. Add beetroot.
• Mix the dressing ingredients along with seeds and drizzle on top.

Eating guide:

• Food group: Vegetables
• Type: Raw salad
• A great way to add in raw and provide the balance with cooked meals. Beetroot is best had in winters

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