Beetroot is low in calories but rich in nutrients, particularly folate. It helps fight cardiovascular inflammation and it boosts your physical performance. Paired with spinach it makes for a filling yet light, deliciously nutritious meal. Top it with walnuts and, for extra calcium, feta or goat cheese.
INGREDIENTS
3oz (100g) baby spinach
2 medium beets, cooked
¼ cup walnuts
1 tablespoon balsamic vinegar
½ tablespoon blackstrap molasses
LEVEL UP
Add 1 crushed garlic clove to the dressing.
INSTRUCTIONS
1. Cut the beetroot into bite-size pieces.
2. Make the dressing: combine olive oil, balsamic vinegar, blackstrap molasses, crushed garlic and salt in a bowl. Mix well.
3. Assemble the salad: add baby spinach to a plate, add beetroot, drizzle with the dressing and sprinkle with walnuts.
TIPS
Beets are messy vegetables to work with as the juice stains easily so make sure you’re not wearing white clothes you don’t want to lose. If you buy it fresh, you will need to boil it for at least an hour before you can use it and then peel it. Most supermarkets will offer already cooked and peeled beetroot and that significantly reduces the mess in the kitchen. Canned or jarred beetroot will also work.
MAKES 2 PORTIONS
230 calories per portion
Protein 7g
Carbohydrates 18g
Fat 16g
Fibre 4g
Recipe from DAREBEE
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