2 Organic beetroots cut into bite size cubes
1 stalk of Organic coriander finely chopped
2 tbsps of dry roasted peanuts lightly crushed
For the dressing
Juice of 1 lime
2 tsps olive oil
1 tsp of Organic jaggery or coconut sugar
A pinch of pepper
Salt to taste
Mix the above together in a bowl and keep aside
Lightly mix together the beetroot and crushed peanuts in a salad bowl. Pour the salad dressing over and toss. Garnish with fresh coriander. Serve chilled.
Beetroots have tremendous nutritional value and have often been referred to as a ‘health- food titan’. Beetroot with the leaves intact can be stored in the fridge for 3-4 days but Beetroot with the leaves removed can be stored for 2-4 weeks. For this recipe the leaves must be removed. They can be cooked in the same way as spinach or used in place of lettuce and spinach in salads.