Beetroot Sunflower Sprout Salad
Place the beetroots in a pot with enough water to cover the beetroots and boil over medium heat until fork-tender for about 30-40 minutes, peel off and cut into bite-size pieces.
- Cook1 h 40 min
- Total1 h 40 min
- Serves1
- LevelEasy
Ingredients
- 6 oz (170g) beetroots, boiled
- ½ avocado
- 1 cup sunflower sprouts
- ¼ cup canned peas
- 4-6 olives, sliced
- 1 tbsp. olive oil
- 1 lemon juice
- ½ tsp. sweetener substitute
- to taste salt and pepper
Preparation
- Place the beetroots in a pot with enough water to cover the beetroots and boil over medium heat until fork-tender for about 30-40 minutes, peel off and cut into bite-size pieces.
- Cut the avocado into half, remove the pit, and slice into pieces, finely cut the olives.
- Stir the olive oil, lemon juice, stevia with a pinch of salt and pepper in a bowl or jar until well incorporated.
Method
- In a bowl, add the sliced beetroots, avocado, peas, olives, and sunflower sprout, season with salt and pepper, drizzle with the dressing and toss to well combined, enjoy with steamed chicken.
