Made by Jayne

This is the second of my Think you love Beetroot challenge posts, using beetroot in different ways. Once again  I was drawn to a recipe on the lovebeetroot.co.uk website, the Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing looked really healthy and tasty and with so few ingredients it fitted in with October Unprocessed  which I’m following for the month of October.

I did make a few changes to the original recipe, I couldn’t find Tenderstem broccoli so used Purple Sprouting Broccoli instead, which I happen to love. The soy sauce in their recipe did not fall under my Unprocessed rule so I gave that a miss. When it came to making the dressing I used olive rather than rapeseed oil as I had just bought a nice virgin olive oil that was as unprocessed as I could find.  I really enjoyed this salad and although always happy with a lemon/olive oil dressing  I will try it again with the soy sauce just to see the difference. I had this for lunch on its own but it would also make a good, healthy dinner side dish served with grilled meat or fish.

Beetroot and Purple Sprouting Broccoli Salad (adapted from this recipe)

• 200 g Purple sprouting broccoli (or Tenderstem) Stems cut in half
• 50 g mixed seeds (pumpkin, sunflower, sesame, linseed)
• 250 g plain, cooked beetroot (I used the vacuum packed from lovebeetroot)
• Small bunch of fresh chives chopped finely

For the Dressing

• 2 tbsp Cold Pressed Virgin Olive Oil
• Juice of half a small lemon
• Sea salt and freshly ground Pepper

1. Make the dressing by whisking the oil, lemon juice, salt and pepper together. Set aside.
2. Steam or boil the broccoli until just tender (it needs to be quite firm).
3. Toast the seeds by putting into a dry frying pan for a couple of minutes over a medium heat until lightly browned, stir or toss regularly.
4. Drain the broccoli and arrange in your dish, drizzle over the dressing and sprinkle with the seeds and chives.
5. Serve immediately.