Beetroot and Sweet Potato Salad

 

Beetroot and Sweet Potato Salad

Organic beetroot by Simon Howden

 

 

 

 

 

 

 

 

 

image by Simon Howden

 

Beetroot in my books should almost fit into the superfood category. It’s packed with calcium, yes there is calcium in other thinks than milk and it’s a lot better for you, iron, vitamin A, vitamin C, folic acid, manganese, potassium and an excellent source of dietary fibre. Beetroot has been found to have excellent antioxidant properties, which helps with inflammation in the body, the cause of most disease states. Beetroot is also known to have the richest source of glutamine, an amino acid essential for effective gut function.

Snow Peas have similar benefits to beetroot storing vitamin A, C and K, iron, folic acid, potassium, magnesium, fiber  and our favoured antioxidants. Meaning they assist in lowering cholesterol and inflammation in the body particularly while supporting blood vessel integrity, blood quality and relaxing the nervous system.

Sweet potato help with immune function, bone density and nervous system function due to vitamin D. They also have vitamin C, B6, iron, magnesium, potassium and are low G.I. which is great for keeping your weight in check.

Chick Peas (Garbanzo Beans) are a fabulous source of protein and dietary fibre helping to keep your digestive system nice and tidy and providing the building blocks for your bodies repair. They are also high in vitamin A, K, C, B6, iron, folate, magnesium, phosphorous, zinc and copper. These make chick peas great for bone health, cardiovascular health, reducing diabetes risk, inflammation and digestive health

Ingredients:

  • 3 beetroot plus leaves
  • 1 sweet potato
  • 200gm snow peas
  • 1 tin organic chick peas (Garbanzo beans)
  • 2 teaspoons organic seeded mustard
  • olive oil

Set oven to 180C

Remove stems from beetroot. Peel beetroot and sweet potato and cut into cubes. Place in baking tray and mix through olive oil. Bake for 10 – 20 minutes dependant on your preference for crunchy or soft root veges. Test by skewering with a fork. Once cooked allow to cool on bench.

Peel snow peas and cut into similar sized pieces as the beetroot. I prefer my snow peas uncooked to maintain the nutritional benefits and add that little extra crunch into the salad. Remove beetroot leaves from stems.

Mix all ingredients together except leaves. Place in salad bowl and garnish with beetroot leaves.

At Ethical Practice we are all about helping you be better in health as a practitioner. Providing you with useful resources is part of that. We know you’ll love our beetroot and sweet potato salad packed with nutrition and flavour it will feel naughty even though it’s good.

 

 

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