Beetroot, Walnut & Rosemary Salad
Updated: Jan 25
This beetroot, walnut and rosemary salad is a fantastic way to improve your cognitive function whilst improving your iron levels. Beetroot and rosemary both enhance blood flow to the brain, while walnuts are rich in Omega 3 DHA: a vital nutrient for brain health.
3 cups Mixed Salad Greens
6 baby Beetroot (or 2 large beetroot), washed and peeled
Half cup walnuts, lightly toasted, chopped
2 sprigs Rosemary
1 tbsp Red Wine or Balsamic Vinegar
2 tbsp Olive Oil
1 tsp Dijon mustard
Salt and freshly cracked pepper
Preheat oven to 160 Celsius. Drizzle beetroot with olive oil, salt and pepper. Wrap them up together in baking paper along with a sprig of rosemary. Wrap the whole parcel in foil and place on a baking tray and roast for 30-40 minutes or until soft.
Whisk together the vinegar, olive oil and dijon mustard in a small bowl. Season with salt and pepper and add the other sprig of rosemary, finely chopped.
Once cooler to touch, cut the beetroots in half (if using baby beetroot, otherwise into small wedges).
Place mixed salad leaves in a serving bowl or plate, top with beetroot and chopped walnuts, then drizzle over the rosemary dressing.
For my non-vegans, some feta cheese adds a touch of deliciousness!