2. Salads

Beetroot Salad


  • 4 Beetroots medium
  • 2 cups water
  • 1½ tbsp sesame oil
  • 1 onion medium, thinly sliced
  • 1 tbsp ginger fresh, grated
  • 1 tsp cumin powder
  • 1 green chilli large
  • 1 tbsp lemon juice fresh
  • ¼ cup almonds plain, chopped


  1. Wash, peel and slice the beetroot into medium cubes.
  2. Place beetroot cubes into a saucepan and fill with water to cover.
  3. Place the lid and bring to boil on high heat. Reduce heat to medium, and cook for 20 to 25 minutes, until tender. Drain the water and set beetroot aside.
  4. In a pan, add oil and saute onion and ginger for 2-3 minutes on medium heat.
  5. Stir in beetroot, cumin and green chilli and cook for 1-2 minutes.
  6. Finish with a squeeze of lemon and sliced almonds.


  1. Buy beets that are similar in size to promote even cooking.
  2. Wear gloves when washing, peeling and chopping, to avoid staining your hands.
  3. Use a vegetable peeler, instead of a knife.
  4. Don’t forget to cover the pot, when boiling. This will speed up the cooking process.
  5. Avoid discarding the nutritious beet greens. Use them as you would collard greens; saute with a dash of oil and seasoning to create a the nutritious dish.

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