Baby broccoli, beetroot & toasted seed salad with lemon dressing

A quick, easy and healthy salad, great for lunch or as a starter in the evening.

Serves: 4

Preparation Time: 5 mins

Cooking Time: None

What you'll need:

  • 1 x 250g pack of natural Love Beets® Beetroot, drained and cut into wedges
  • 200g baby broccoli, stems cut in half
  • 80g mixed seeds (e.g. sunflower, pumpkin, sesame)
  • 1 tbsp soy sauce 
  • Small bunch fresh chives, snipped

For lemon dressing:

  • 2 tbsp cold pressed canola oil
  • Juice ½-1 lemon, to taste
  • Freshly ground black pepper & sea salt, to taste

What to do:

  1. Make the dressing by whisking together the canola oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
  2. Steam or boil the baby broccoli for 3 to 4 minutes until just tender but with a little bite.
  3. While the baby broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
  4. Arrange the cooked baby broccoli and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.