Whenever cooking with beetroot, I like to buy "Love Beets" beetroot which is already cooked and peeled into 250g portions. There are no preservatives, just 100% real beetroot, but it saves a lot of time and mess!
This recipe is great for lunch, or you can use smaller squares of toasted bread to make an interesting canapé when entertaining. You can even ditch the bread all together for a straight up salad.
Speaking of gluten free bread, my favourite so far is Lifestyle Bakery's Soft 'n Light Chia + Quinoa Bread - it is packed full of goodness and super tasty. As the name alludes to, it is light and fluffy unlike many other gluten free breads which are either really dense and strangely sweet in an attempt to disguise the bland taste with sweeteners.
Poppy cooks…
- In a medium bowl, combine
250g beetroot, cooked, peeled and diced,
5 hard boiled eggs, peeled and chopped,
zest of 1/2 an orange,
1 teaspoon ground cumin,
3 tablespoons Norganic mayonnaise,
1 tablespoons coriander, chopped and
1/4 teaspoon celtic sea salt. - Serve on toasted
gluten free bread.
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