If you’re looking for a nutritious, flavorful, and vibrant salad, this beetroot and broccoli recipe is perfect for you! Packed with antioxidants, vitamins, and fiber, it’s a dish I make at least once a week to stay healthy and energized. Let’s dive into how to prepare this wholesome salad.
Why This Salad Is So Healthy
Beetroot Benefits: Beets are rich in antioxidants, iron, and nitrates, which boost blood flow and energy levels.
Broccoli Boost: This superfood is loaded with vitamins C and K, as well as fiber, making it great for digestion and overall health.
Perfect Combo: Together, beetroot and broccoli provide a burst of nutrients while being low in calories and high in flavor.
Ingredients:
2 medium-sized beets, cooked and diced (or grated if raw)
1 small head of broccoli, cut into small florets
1/4 cup red onion, thinly sliced (optional)
1/4 cup sunflower seeds or walnuts (for crunch)
2 tablespoons olive oil
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon honey or maple syrup (optional, for sweetness)
Salt and pepper to taste
Instructions:
Prepare the Broccoli:
Lightly steam the broccoli florets for 3–4 minutes to soften slightly while maintaining their crunch and bright green color. Let them cool.
Cook or Use Raw Beets:
If using cooked beets, peel and dice them into bite-sized pieces. For raw beets, grate them finely for a crunchy texture.
Make the Dressing:
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