Did you know that there are many different varieties of beetroot and many different colours too? From the common red variety to white, yellow, striped and so on, all are a powerhouse of goodness. Beetroot contains many vitamins, minerals and protective phytonutrients which reduce inflammation and support liver detoxification. The health-giving properties of beetroot is so helpful around the silly season. Not only is this salad delicious (and pretty), it will help to support your body if you’ve overindulged.
- 3 medium sized beetroots (try to get three different colours), peeled
- ¼ cup pumpkin seeds (pepitas)
- 1 tbsp maple syrup
- Good pinch sea salt
- ¼ cup crumbled feta cheese
- A few sprigs of parsley leaves picked from the stems
- ¼ cup extra virgin olive oil
- Juice half a lemon
- 1 tsp sea salt
- 1 tsp horseradish cream
Start by roasting your pumpkin seeds by placing them on a tray lined with baking paper. Drizzle with the maple syrup and sea salt. Toss to coat.
Pop under a moderate grill for 10 mins or so. Watch them carefully so they don’t burn, tossing them every few minutes.
Peel the beetroot and cut in half. With a mandolin or vegetable peeler, slice it thinly and arrange on a large plate.
Make the dressing by combining all of the ingredients together in a small bowl or jar. Drizzle over the beetroot and allow to sit for at least 10 minutes (to infuse the beetroot with its lovely flavour).
Once the pumpkin seeds are toasted, allow cooling.
Sprinkle the pumpkin seeds, feta and parsley over the beetroots. Enjoy!