Minty Beetroot Salad with Balsamic Citrus Dressing

 Minty Beetroot Salad with Balsamic Citrus Dressing

Minty Beetroot Salad with Balsamic Citrus Dressing

This salad makes such a festive addition to my Summer dining table. If you have never tried the mint-beetroot combo before, you are in for a treat! There is something about the flavours in this salad that makes this dish sing!

This is a sweet, crunchy refreshing salad - and it's fast and simple to make. I grate my beetroot in my food processor, and I can get this salad on the table in 15 minutes!

But most importantly, it's super-healthy! Beetroot isn't considered a "superfood" by the "wellness guru" set, but it should be! It is a delicious combination of fibre and phytonutrients, and I actively look for enjoyable ways to eat it every day.

Beetroot is rich in nitrates, which are converted to nitric oxide in the body, a potent vasodilator (this means it relaxes our vein and artery walls enabling them to expand more effectively). This is why studies have shown that consuming beetroot juice can lower blood pressure. It's vasodilation properties have also drawn interest from scientists who have found it can play a role in dementia prevention through enhanced blood circulation to the brain. And athletes are ALL OVER beetroot juice! In fact, the supplement companies have jumped on board and produced "beetroot shots" specifically aimed at athletes due to its ability to improve oxygen-transportation and improve performance.*

So try this simple, delicious recipe, and if you like it as much as we do in my house, put it on active rotation in your kitchen. Your arteries will thank you!

Ingredients

Salad

3-4 raw beetroot, peeled
1 large bunch mint
1 bunch chives

Dressing

Juice of 1/2-1 orange (depending on the amount of salad you have to dress)
1/2 tablespoon balsamic vinegar
1 teaspoon apple cider vinegar
1 tablespoon olive oil
Salt and pepper to taste

Method

Combine all dressing ingredients in a bowl or jar and mix well.

Grate beetroot. I use my food processor for this. I grate half of the beetroot on the fine setting, and half on a coarser setting. I find this gives the salad a great texture, so if your grater of food processor has two different settings, give tis a try!
Remove stems from mint and finely chop leaves.
Finely chop the chives.

Combine all ingredients in a large bowl and toss to combine.

Serve and enjoy!