Beetroot toast and salad! Yuuummmm

Autumn is a lot of people’s favourite season 🍂 and one of the things I love about it most is the rich, colourful root veggies. And beetroot has to be up there as one of the best things you could add to your plate at this time of year. Packed with powerful antioxidants, rich in iron, magnesium, potassium and fibre as well as vitamins C & A and proven to increase athletic performance by helping your red blood cells get oxygen around your body faster. We all need a bit of a nutrient boost as the temperature drops so here are super easy and delicious beet recipes to give you that nutritious hit and set you up for a smashing day ⚡️⚡️

Easy Beetroot & Goats Cheese Toast Recipe

Ingredients (Serves 1)

– 200g Goats cheese

– 1 small cooked beetroot (I use unseasoned if store bought)

– 1 slice of sourdough bread

– A big handful of spinach

– 2 tbsp Edamame beans

– Salt & Pepper to taste

Toast your bread under the grill or in a toaster for a couple of minutes before adding 3/4 of your goats cheese. Then pop it back under the grill briefly to slightly melt it – or spread over toast just out of the toaster to allow the heat to melt the cheese a bit.
Once done, top it with spinach and thinly sliced beetroot and crumble the remaining goats cheese on top along with some edamame beans and season to taste.
You can also put it back under the grill for a few minutes when all toppings have been added to warm it all up. Delicious!!
This toast is great as a snack, breakfast or light meal .

Beet is so easy to incorporate in your diet and is in season so I’ve decided to share two with you.

This second recipe is a warm salad, super quick to whip up, full of flavour and absolutely delicious. > It’s also a great option if you’re avoiding processed sugars but have a sweet tooth as it’s naturally sweet – note – because of it’s natural sugars if you suffer from Candida like me, have beets in moderation.

Warm Beetroot Salad Recipe

– A few handfuls of rocket
– 1 Large cooked beetroot
– 1/2 grapefruit cut in small pieces
– 1/2 cup Edamame beans
– 1 tbsp of sunflower seeds
– 1 tbsp of hemp seeds
– 5 cherry tomatoes
Dressing Ingredients
– Juice from half a grapefruit
– 2 tbsp of Olive oil
– Salt to taste
Warm the beetroot in your oven at 160 degrees for about 10 minutes. While the beetroot is warming up combine the rocket, grapefruit, edamame, sunflower & hemp seeds and cherry tomatoes in a bowl and set aside. For the dressing, juice your grapefruit into a small bowl and mix with the olive oil and salt. Once the beetroot is warmed, add it to your salad and then pour the dressing over it. Mix well and enjoy immediately. Yum!

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