Friday, November 13, 2009

Beetroot, Spinach and Broccoli Salad

Apologies for the slightly blurry pic, but this is what we had for Wednesday night's dinner, along with some grilled organic chicken breast.

The recipe is from Stop the Clock: the anti aging cookbook, by Robyn Martin

Beetroot, Spinach and Broccoli Salad
1 head broccoli
2 medium beetroot
2 large handfuls baby spinach
1/2 cup shelled pistachio nuts
3 tablespoons avocado oil
1 tablespoon red wine vinegar
freshly ground black pepper

Wash broccoli and cut into florets. Pour boiling water over broccoli and leave for 5 minutes. Drain and refresh under cold water and drain again. Peel beetroot and grate coarsley. Arrange washed spinach leaves over the base of a bowl or serving platter. Top with grated beetroot. Scatter with broccoli and pistachio nuts. Drizzle over avocado oil and vinegar. Grind over black pepper and serve.

Serves 6*

Per serve: 640kJ, 4.1g protein, 13.1g fat, 4.8g carb

*We (three adults) polished it off as a main.

One of my favourite parts of this recipe was the pistachios. I am now eyeing up a couple of pistachio muesli recipes to try.

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