I love salad. Salad really doesn’t need to be bland or boring and I hope my recipe for Beetroot, Rocket, Avocado and Feta Salad helps to demonstrate this. First of all I would like to include a little of the nutritional benefits of one of the ingredients. Before I do, for those that don’t eat cheese you can simply omit it or exchange it for something else the choice as always with any homemade meal is yours.
This has become one of the newest super foods due to its ability to help boost stamina, lower blood pressure, reduce inflammation and so much more. Beetroot contains vitamin A, vitamin C, calcium, and iron. This great root can help in phase 2 detoxification where broken down toxins are bound to other molecules so they can be removed from the body. They are often used in natural medicine to detoxify the liver and blood. The juice from beetroot can help improve oxygenation to the brain, slowing the progression of dementia in older people. Betaine a compound found in beetroot increases the production of serotonin which is the body’s natural mood boosting hormone (a happy hormone) so make sure you eat it regularly as it will keep you feeling happy naturally (betaine is found in some treatments for depression).
Beetroot is fibre rich and contains strong phytonutrients which give it its rich colour and have been shown to reduce multi-organ tumour formations in animals. Beetroot is also being is also being studied for use in treating human pancreatic, breast, and prostate cancers let’s hope they make progress with the research into that. In the mean time I’m trying to eat more of this great root vegetable as it’s not just really good for you it’s tasty too and great in a range of salads.
Beetroot, Rocket, Avocado and Feta Salad
300g cooked beetroot
1 medium spring onion
75g feta you can swap this for a vegan cheese should you prefer
75g Queen olives
50g baby leaf rocket salad
For the dressing
Wash the leaves and drain off excess water.
Chop the beetroot into bite sized pieces.
Slice the spring onion.
Cut the avocado and feta into bite sized pieces.
Throw all of these into a bowl, add in the olives and drizzle over some olive oil and balsamic vinegar to taste. I used approximately 2tbs of olive oil and around the same amount of vinegar but I would suggest with the vinegar add less, taste and add more if required.
Mix well then serve.
Do you like beetroot? Will you be trying it now you know how great it is for you?
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