Ingredients
Raw version:
- 3 medium beetroots peeled, tops cut off and cut in thin slices
Cooked version:
- 1 can sliced beetroot drained and rinsed
- 3 medium beetroots *see notes
Raspberry Drizzle
- 1/2 tbsp Dijon mustard
- 1 tbsp white rice vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp maple or rice malt syrup
- 1/4 cup thawed raspberries mashed
To assemble:
- 2 cups baby rocket leaves
- 1 cup sprouts
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
Instructions
- Mix all the ingredients for raspberry drizzle together and set aside.
- Arrange beetroot slices in concentric circles on your plates.
- Pour olive oil over beetroot slices to keep them moist.
- Add rocket leaves and sprouts on the top in the middle of the plates and drizzle with your prepared raspberry drizzle.
- Garnish with chopped walnuts.
- Serve immediately.
Notes
*If you don't use canned sliced beetroot, you can bake the beetroot instead. Preheat oven to 200°. Place your beetroots on parchment paper in a baking sheet. Bake for 1 hour or until the beetroots become tender. Let them cool until you are able to handle them with your hands.