As soon as I saw this recipe, I knew I would love it as beetroot is one of my favourite vegetables. The aroma of beetroot roasting in the oven is absolute heaven and this little salad looks so tasty and elegant and it can be served as an appetizer, a side salad or even as a main meal. It is also extremely healthy.
1 or 2 beetroot (raw)
1 tablespoon flax seeds
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chia seeds
1 tablespoon hemp seeds
¼ cup chopped nuts (I used walnuts)
Bake the beetroot in the oven until soft – 45 minutes to 1 hour depending on size. Peel and cut into small pieces.
Put everything into a bowl and mix well together. Pack into oiled ramekins and leave in the fridge for 1 to 2 hours. The chia seeds swell and help ‘set’ the salad.
Carefully turn out and decorate with a few extra chia seeds and nuts.
This recipe filled two ramekins although the salad would be just as nice heaped into a bowl and sprinkled with nuts but do allow it to rest in the fridge before serving.
Recipe from Cooking without Limits.