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Two Tone Beetroot Spiralised Salad

Aside from being beautiful with the two tone jewel shades without a single E number in sight, red and golden beets provide a subtle diversity in nutrients and flavour.

Two Tone Beetroot Spiralised Salad

Red beets are slightly earthier and packed with phytonutrients as well as nitrates that help lower blood pressure. Golden beets are smoother in taste (more like a carrot) and contain high levls of vitamins C and A and betacarotene. The flavour pairs well with zingy ginger and the robust but mild bitterness of parsley. Adding the creaminess in texture of the dressing balances out the crunch of the salad, giving a satisfying richness. If eating this as a main course, add a handful of chopped avocado or a few more nuts and seeds.

Two Tone Beetroot Spiralised Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 1 as a main or 2 as a side

Spot the dyed red thumb!

1 medium red beetroot, peeled and spiralised, (or julienned, ribboned)
1 medium golden beetroot, peeled and spiralised, (or julienned, ribboned)
1 bunch flat leaf parsley, washed, dried and chopped
1 tbsp sesame seeds (black and white), or any seeds of choice eg pumpkin, sunflower seeds
chilli flakes (optional)

Creamy dressing:
1 heaped tbsp coconut cream (I use the creamy bit from the top of a can of coconut milk)
1 heaped tbsp tahini
2 tbsp tamari (if soy tolerant) or coconut aminos
1 tbsp grated ginger
juice of 1/2 lemon
1 tsp honey or maple syrup (optional)

1. Whisk together all dressing ingredients and set aside.
2. Toss parsley into beetroot and arrange on serving plate or bowl.
3. Drizzle over dressing.
4. Scatter sesame seeds and chilli flakes if using over the top and add extra chopped parsley to garnish. Serve immediately.


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