A warm colorful salad of roasted beets and purple cabbage, sprouts and herbs that is a feast for the eyes and palate and suitable for any meal. The salad is very easy to prepare, it just requires a little time because of the roasting of the beets :)
Health benefits:
Purple-black vegetables contain anthocyanins, which are powerful antioxidants that protect against the oxidation of LDL ("bad cholesterol"), improve blood vessel elasticity, reduce inflammation, reduce blood clots, and improve blood lipid profiles.
Beets: Rich in antioxidants and natural nitrates that contribute to improved blood flow and heart health. It lowers blood pressure by nearly 10 units.
Purple cabbage: Great source of vitamin C and antioxidants that protect the body from inflammation
Sprouts: Contain enzymes and amino acids that aid digestion and improve vitamin absorption. Broccoli sprouts, for example, are effective in an anti-cancer diet.
Parsley: Rich in iron, vitamin K, and folic acid to strengthen bones and support the circulatory system
Coriander: Contributes to cleansing the body of toxins and contains natural compounds that improve the function of the immune system.
What's in it?
4 medium unpeeled beets, cut into eighths
1 purple cabbage, cut into "steaks"
A handful of sunflower sprouts, broccoli, alfalfa [and if you have others, add or replace]
A handful of dill, parsley, cilantro, fresh mint, chopped [or any of the greens you like]
2 green onions, thinly sliced
For the sauce: a quarter of a cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, salt and pepper to taste
How to make it?
1. Heat an oven to 200C. Place the beets in a pan with baking paper, season with olive oil, salt and pepper, and roast for an 60-90 minutes, until the beets soften and become crispy
2. In the last 20 minutes of roasting the beets, add the cabbage steaks. Brush the cabbage with olive oil and lightly season with salt and pepper.
3. After grilling, mix the beets and cabbage together with sprouts, green onions and fresh herbs.
5. Prepare the sauce: mix the olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Add to the salad and mix gently before serving.
Bon Appetite!
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