Beetroot Salad with Blueberries
A fresh and healthy salad filled with vitamines and antioxidants
Course Appetizer, Main Course, Salad, Side Dish Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Light, Nut Free, Oil Free
Prep Time 10 minutes minutes Cook Time 30 minutes minutes
- 2 Red beetroots cut into wedges
- 2 Yellow beetroots cut into wedges
- 3 Radishes thinly sliced
- 2 tbsp Blueberries
- Some Pea sprouts
- Thick balsamic vinegar
Cut the beetroots into wedges.
Bring water to a boil in a pot.
Cook the beetroots until al dente, takes approximately 20 minutes (or longer if you like them softer).
Let them cook for a few minutes and then peel and put them on a plate.
Slice the radishes as think as you can and add to the plate.
Add blueberries and pea sprouts.
Drizzle some thick balsamic vinegar on top (optional)