Simple Beetroot and Carrot Salad

By CNM Lecturer and Nutritionist Declan Murphy

Beetroot is an excellent source of antioxidants and phytonutrients. Antioxidants protect the body from damage by free radicals produced in the body when we consume a poor diet or have a lot of stress, as well as toxin consumption in non-organic foods. Due to the Antioxidant and phytonutrient content of beets it is believed beet may have cancer protecting properties. Beet also provides potassium, magnesium, iron, vitamin A, B6, C and folic acid. Beetroot supports detoxification in our body thereby helping to reduce our toxic load. It is also a source of silica which helps improve the elasticity of blood vessels and may also help lower blood pressure.

Ingredients:

1 organic beetroot

1 tsp. sesame seeds

5-6 tsp. olive oil

1 tsp. red wine vinegar

2 organic carrots

Method:

Grate the carrot and beetroot and mix in bowl. Gently toast the sesame seeds in pan.

Spread toasted seeds over carrot and beet mixture.

Combine olive oil and red wine vinegar and spread over salad as dressing.

Serve immediately