Beetroot leaf salad
Last Updated on
ingredients
young beetroot leaves to taste cherry tomatoes to taste spring onions to taste mozzarella to taste
Salad dressing:
2 tbsp extra virgin olive oil 1 tsp soy sauce 1 tsp cane sugar 1 tsp lemon juice to taste salt a little ground black pepper
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Why eat beetroot? Beetroot leaves contain beta carotene, calcium and iron. Beetroot generally rids the brain of poisonous metals such as aluminium. It is a good source of folic acid, vitamin C and also potassium, which regulates heart function, maintains normal blood pressure and helps the nervous system to function properly. It provides the body with silicon, which strengthens bones, blood vessels and skin. In addition to the red dye, which is an important antioxidant, beetroot also contains the rare trace elements rubidium and caesium.
1. Wash and chop or tear the young beetroot leaves; you can also chop the tiny beetroot eyeballs. 2. Add the chopped tomatoes, onion and mozzarella. 3. Mix olive oil with cane sugar or honey, add good quality soy sauce and lemon juice, season as you like so that the dressing is neither too sour nor too sweet. 4. Mix everything together well, season with salt and pepper. 5. And we can serve – just like that, with a baguette or with grilled meat.
