This simple salad will keep you fuller for longer and can replace classic carbohydrates such as bread, potatoes, pasta and rice. It has the added benefit of full of beneficial nutrients and good for your liver.
Cooking time 60-75 minutes
Preparation time 5 minutes
4 small/medium sized beetroot approx 500g
4 stalks parsley (flat leaf or curly)
For the dressing – this will make extra but it keeps for ages
300 ml olive oil
100 ml apple cider vinegar
1tsp dijon mustard
1 tsp honey
Salt and pepper
1 clove garlic
First top and tail the beetroot and put in a saucepan with an inch of cold water. Cover and bring to the boil, then turn down to simmering point and cook for 60-75 minutes depending on the size of the beetroot. It is cooked when a skewer goes in easily with no resistance.
Get yourself a plate and a knife and fork, and an apron, beetroot is messy! Spike the beetroot with the fork and push away the skin with the knife. If the beetroot is cooked it will come off easily. Make sure you remove all the skin so it is beautifully smooth and shiny.
Now cut the beetroot into 1-2cm cubes and place in the serving bowl.
Take the parsley, chop the leaves finely. Sprinkle all the chopped parsley over the beetroot, add some dressing and toss. You won’t need all of the dressing in the recipe so you can keep some for your next salad.