Beetroot Salad

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This salad is an experiment from my kitchen. It was my first time with beetroot; I have never tried this ingredient ever before. I was a very fussy eater a few years back, but lately since I have been cooking I have realised it’s time to broaden my horizons by trying new ingredients that have never been eaten before in my life !
Beetroot is a very healthy vegetable which has been ignored by me for very long.  It’s great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. (SOURCE:
Read on to find out more about how ruby red beets can help you maintain a healthy lifestyle…
  • Reduces blood pressure and the risk of heart attacks and strokes
  • Powerful antioxidant properties
  • Folic acid
  • Reduces risk of osteoporosis
  • Lowers cholesterol
  • Stabilises blood sugar
  • Treats anaemia and fatigue
  • Helps slow progression of dementia


  • Lettuce – 1 bunch
  • Beetroot – 2 no
  • Fruit cocktail – 1 box
  • Macaroni – 1 cup
  • Olive oil – 2 tbsp
  • Vinegar – 2 tbsp
  • Brown sugar – 1 tsp
  • Salt – to taste
  • Pepper – 1 tsp
  • Oregano – 1 tsp
  • Mixed herbs – 1 tsp
  • Chilli flakes – 1 tsp
  • Boil the macaroni and keep aside
  • Boil the beetroot; cut in thin slices; add it to the macaroni and mix well till the macaroni takes the colour of the beetroot
  • Put the full box of fruit cocktail with the juice in the macaroni and beetroot bowl
  • Cut some lettuce and add to the salad and keep a few for making the base of the dish, so that our salad looks colourful
  • In a cup, add the olive oil, vinegar, brown sugar, salt, pepper, oregano, mixed herbs and chilli flakes; mix it well and add it to the salad. (Why I use the cup and not directly put these ingredients in the bowl is because, the seasoning will mix well in the cup and coat the salad properly, rather than uneven flavouring when you add directly in the bowl)
  • Chill it in the fridge

2 responses »

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