
This is a colourful, crisp and fresh salad, It is full of antioxidants and is anti-inflammatory. Some root vegetables are seen as particularly therapeutic detoxifying foods. Beets are particularly good because of their betaine content, which is an important nutrient for the methylation part of detoxification.
Prep Time | 30 mins |
Cook Time | 20 mins |
Servings |
people
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Ingredients
Salad
- 75 g Quinoa cooked and drained
- 1 large raw beet grated
- 50 g flaked almonds
- 1 medium carrot grated
- 4 Spring onions chopped
- 150 g spinach leaves
- 1 avocado peeled and chopped
Vinaigrette
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- 2 tbsp Extra virgin olive oil
- 1 tbsp coriander chopped
- 2 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Sea salt and black pepper for seasoning
Ingredients
Salad
Vinaigrette
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Instructions
- Combine all the salad ingredients in a large bowl apart from the spinach.
- Whisk together the ingredients for the vinaigrette.
- Pour most the vinaigrette onto the salad and lightly toss, leaving aside some for the spinach.
- Place spinach at the bottom of a large salad bowl and toss with remaining vinaigrette. Place the main beetroot salad on top of spinach and serve
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