Best with Cooked Beets

Beet, Broccoli & Toasted Seed Salad w/ Lemon Dressing

Prep Time: 5 min // Cook Time: 5 min Servings: 4

What to do

  1. Make the dressing by whisking together the olive oil and lemon juice to taste. Season with freshly ground pepper and sea salt. Set aside.
  2. Steam or boil the broccoli for 3-4 minutes until just tender but with a little bit.
  3. While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
  4. Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle the toasted seeds. Serve immediately.

What you’ll Need

For the Salad:

200g broccoli, stems cut in half
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp soy sauce
250g cooked beets, cut into wedges
Small bunch fresh chives, snipped

For the Dressing:

2 tbsp olive oil
Juice 1/2-1 lemon, to taste
Freshly ground pepper and sea salt