Roasted Beetroot and Avocado Salad

 

Roasted Beetroot and Avocado Salad (4 of 4)

How often will you have a bowl of warm or cold salad? Probably not as much as we should but why do we need to eat salads? Well my belief is that in order to have a healthy gut we need a lot of fiber, soluble and insoluble fiber and both at the same time, that’s salad folks. Smoothies are great but this is the reason that sometimes they’re just not enough. While smoothies are one way to make sure we get a variety nutrients from a range of vegetables and fruit they also break the insoluble fiber that the gut needs to flush toxins, sugar and fat out the body.  It’s hard to believe that something we can’t even digest (insoluble fiber) can be so beneficial to us. Not only that,  a high-fiber diet can lower cholesterol and prevent constipation.

Filling yourself up on salads is one way to go if you are on a weight loss mission. But that’s not the whole salad story. Salads are rich in antioxidants. Antioxidants are substances that help protect the body from damage caused by harmful molecules called free radicals. Boosting the antioxidant level has never been so important than today. It is the key to good health. I love Mauritian cuisine even more now because of how we include salads with almost everything. Celebrations, parties, biryani and chicken curries all have to be served with beautiful plates and bowls of various salads. Lentils, beans and sauteed vegetables like cabbage, cauliflower, green beans are eaten everyday. 

Eat salad to get smart fat like monosaturated fats found in olive oil, avocado and nuts. 

Roasted Beetroot and Avocado Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Number of servings: 4

Per Serving 305 calories

Fat 22 g

Carbs 28 g

Protein 5 g

4


Roasted Beetroot and Avocado Salad

Ingredients

2 medium size beetroots

1small can of sweet corn

2 ripe avocado

salt & Pepper to taste

2 table spoon of olive oil

Juice of 1 lemon

Instructions

  1. Preheat the oven at 180C
  2. Wrap the beetroot in aluminium foil and bake for about 45 minutes
  3. Allow the beetroot to cool down before peeling.
  4. Cut the beetroot in small cubes.
  5. Peel the avocados and cut them into cubes
  6. Make a dressing with olive oil, lemon juice, salt and pepper and some chopped red onions.
  7. Put the avocado, beetroot and sweetcorn in a salad bowl.
  8. Pour the dressing over the salad and mix.
  9. Serve hot or cold.

Roasted Beetroot and Avocado Salad (2 of 4)

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