One of my all time favourite lunches! Nutrients in red beetroot play a significant role in supporting the liver’s detoxification processes and the pea shoots are a wonderful source of vitamins A and C.
4 medium sized organic red beetroot (raw)
3 tsp extra virgin olive oil
1 tsp lemon juice
1 tsp Dijon mustard
4 Tbsp pine nuts
1 log of soft goats cheese (divided into even slices)
Salad bag of pea shoots
Salt & freshly ground pepper
Heat the oven to 180ºC (160ºC fan).
Wash & peel the beetroot and place on a baking tray. Sprinkle with a little water and season well with salt & freshly ground pepper. Cover the tray tightly with tin foil (you want the beetroot to steam in there!). Bake for an hour or so until the beetroot are cooked through.
Meanwhile make the salad dressing by whisking the extra virgin olive oil, lemon juice & Dijon mustard & some salt and pepper together and set aside.
Dry roast the pine nuts in a frying pan over a medium heat until toasted and golden.
Once the beetroot are done, allow to cool and then cut each one into 4 pieces.
Divide the bag of pea shoots between the 4 plates, add the beetroot pieces & slices of goat’s cheese. Sprinkle with pine nuts & drizzle with the dressing & enjoy!
This can be served on a bed of quinoa or with some nice crusty bread.