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.
Tip: 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.
3 cups (100g) baby spinach
2 medium beets, cooked
¼ cup walnuts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
½ tablespoon blackstrap molasses
1 garlic clove, crushed
⅓ teaspoon salt
230 Calories per portion
1Cut the beetroot into bite-size pieces.
2Make the dressing: combine olive oil, balsamic vinegar, blackstrap molasses, crushed garlic and salt in a bowl. Mix well.
3Assemble the salad: add baby spinach to a plate, add beetroot, drizzle with the dressing and sprinkle with walnuts.