- 250 g. Beetroot
- 1 Avocado
- 150 g. Leafy greens mixed
- 3 tbsp. Walnuts
- 200 g. Cucumber
- 1 Spring Onion
- 2 tbsp. Balsamic vinegar
- 1 tbsp. Tahini paste
- 1 tsp. Dijon mustard
I love this salad because of its incredibly tender texture combined with crunchy leafy greens and walnuts. This salad is very hearty and rich in vitamins and minerals. It might seem that cooked beets and avocado is an unusual, but perfect combination. This salad can be served not only on the side, but as a lunch option.
I find that beetroot is such an underestimated vegetable, which we should incorporate more in our diets. It provides us with Potassium, Iron, Magnesium and Vitamin B6. Moreover, recommend drinking a beetroot juice if you’re low in Iron, it really brings it up ( self-approved). According to Healthline Beetroot contribute into lowering the blood pressure, increases strengths and contains DOODMAPs, which fee our good gut bacteria.
We all love avocados, they are rich in Vitamin C, B6, Potassium, Iron and Magnesium. That is why they are my staple in many almost all the salads, as they are healthy-fat rich, you don’t have to add any oil into a salad to help our body to absorb nutrients from it because avocado does this job! As Everydayhealth suggests, avocados help lowering high blood pressure, provides our body with dietary fiber, and helps with reducing risk of heart disease, type 2 diabetes, and obesity,
are incredibly healthy for us! Apart from the nutrient density, they are a great source of Omega 3 and have antiparasitic effect on our gut flora! They reduce a numerous of risks including cancer, heart-disease and brain damage. Walnuts give that rich flavour and crunch to the soft texture of beets and avocado. As Organic facts mention, walnuts hep us to maintain healthy weight, improve heart health, contribute to strong bones, help with diabetes, help with sleeping disorders, reduce inflammation, help to fight fungus and proves better hair growth.
If you are interested in other avocado and walnuts recipe, check out my Avocado-Zucchini Pesto recipe
There are many different kinds on dijon mustard nowadays, I recommend watching out for its ingredients! Often there is some added sugar and chemical preservatives. I am using mustard, which is sugar-free and its sweetness is based on the apple cider vinegar. It is also better for us and our environment to buy mustard in the glass jar instead of plastic. Mustard seeds are reach in trace minerals and it makes a huge difference, if you even add just half a tea spoon of mustard into your dish. The brands, which I recommend in the US and UK are don below with the direct Amazon links.
Prepare the beetroot
If you are using fresh beets, boil them whole until soft (30-45 minutes), then rinse with cold water and peel. I have used the pre-cooked vacuum-packed beets. In any case, cut the cooked beets in cubes. Then cut the avocado and cicumber into similar sized cubes and mince the spring onions. Add them all into a bowl.
Prepare the dressing
Mix tahini, mustard and balsamic vinegar. Whisk to a smooth consistency, you may add a little water if too think. If you don't have balsamic vinegar, feel free to use apple cider vinegar. Mix the dressing well with the vegetables in a bowl.
On each individual plate place the leafy green mix on the bottom of the plate. Them add our salad with the dressing in the middle of the plate and garnish with cucumber slices (optional). Sprinkle with the crushed walnuts on top of the salad.