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Tuesday, August 28, 2018

Beetroot Salad

Beetroot salad something different - as a carpaccio. Not only in winter, we enjoy over and over again this colorful and vitamin-rich salad plate. Because this salad creation can be changed in the summer, for example, with fresh wild herbs and berries of any kind.
Together with our turmeric dressing - a true taste explosion! We just love this red tuber.
Whether you choose raw or pre-cooked beetroot for this salad is up to you - in any case, both are delicious. :-)

What else can you do with the leftover beetroot ?! Little idea kick-off: Beetroot Smoothie, provides you with the necessary energy for the start of the day.

Active time 15 minutes

4 beetroot (pre-cooked, or raw)
2 handfuls of lettuce (as desired, such as lamb's lettuce)
1 spring onion
2 hard-boiled eggs
2 tablespoons of pine nuts
optional: fresh chives
4-5 tbsp turmeric dressing

1. Slice red beets into thin slices and "fan" them on the plate.

2. Wash salad. Cut the spring onions into thin rings. Chop hard-boiled eggs roughly. If necessary, chop some fresh chives.

3. In a bowl, mix the salad with 2-3 tablespoons turmeric dressing and place on the center of the plate.

4. Spread the spring onions, eggs, pine nuts and chives on the beetroot slices and drizzle with the rest of the dressing.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?


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