A vibrant side dish which goes well with baked potato or cold meats.
All the punchy goodness of raw beetroot and carrot with a zingy but slightly sweet dressing and a bit more crunchy texture from the poppy seeds – not to mention their minerals. I didn’t used to like beetroot, mainly cos of that flabby stuff you get in jars, pickled.
This is different, a whole new beetroot level of deliciousness.
For the dressing:
Combine the dressing ingredients and either shake in a lidded jam jar or whisk together.
Mix the dressing, vegetables and poppy seeds.
Keeps well in the fridge for 2-3 days, in fact it kinda improves!
Feel free to adjust the oil and vinegar ratio in the dressing or even add some orange or lemon juice. I’m a bit random with dressings I just chuck stuff in, taste and adjust!
Beetroot contains nitrate which helps to dilate blood vessels, temporarily improving blood flow and reducing blood pressure. It’s also a rich source of phytonutrients, in particular ‘betacyanin’, to support cell health. Beetroot is also a great source of folate.
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The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
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