This is a refreshing and colorful salad that’s perfect for a light lunch or side dish. The sweetness of the beetroot pairs well with the sharpness of the spring onion, and the sunflower seeds add a nice crunch.


Ingredients:

2 cups beetroot (cooked and chopped into 1-inch cubes)
⅓ cup spring onions, finely chopped
¼ cup sunflower seeds, roasted (optional)
2 cups lettuce or salad greens of your choice (roughly chopped)
2-3 tablespoons dressing of your choice (vinaigrette recommended)

Instructions:

Cook the beetroot: You can roast, boil, or steam the beetroot until tender.
Roasting: Preheat oven to 400°F (200°C). Wrap the beetroot in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Let cool slightly before peeling and chopping.
Boiling: Bring a pot of water to a boil, add the beetroot, and cook for 30-45 minutes, or until tender. Drain, cool slightly, then peel and chop.
Steaming: Steam the beetroot for 30-45 minutes, or until tender. Let cool slightly before peeling and chopping.
Prepare the other ingredients: While the beetroot cooks, chop the spring onions and roast the sunflower seeds if using (spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown).
Assemble the salad: In a large bowl, combine the chopped beetroot, spring onions, sunflower seeds (if using), and lettuce.
Dress the salad: Drizzle with your favorite dressing and toss to coat. Vinaigrette dressings pair well with this salad, but you can experiment with other options like lemon juice and olive oil or a yogurt-based dressing.

Tips:

For a shortcut, you can use pre-cooked beetroot from the grocery store.
If you don’t have roasted sunflower seeds, you can use raw sunflower seeds or another type of nut or seed.
To add more protein, you can crumble some feta cheese over the salad.
This salad can be stored in the refrigerator for up to 2 days. However, the beetroot may bleed a little color, so it’s best enjoyed fresh.